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GOURMET NEWS www.gourmetnews.com n JUNE 2017 n GOURMET NEWS 1 4 2 processing and sale of almonds in new and creative ways. Almonds were becoming a more desirable crop, and the demand for al- monds around the world was rapidly increas- ing. Both men enjoyed the fruits of their labor with their families, while their legacies continued to grow. A year ago when the Nunes Family de- cided to sell the company, it was an easy de- cision to collaborate with the Jaspers. The company values aligned and the Nunes' were confident that Jasper Specialty Foods would maintain the same integrity and quality that they had worked so fervently to establish over the last 30 years. Producing a unique product with the highest level of quality, freshness and creative packaging while serv- ing faithful customers with friendly, honest, reliable and consistent service are the pillars upon which both businesses were founded and continue to foster today. In June of 2016, Nunes Farms officially handed over the reins to Jason Jasper, a third generation Jasper who is running the very successful operation. "From farm to market" is a slogan often used by Jason to epitomize the company's philosophy, which reads, "We are farmers seeking to grow and produce the finest almonds in the world by controlling every aspect of the process including planting, farming, har- vesting, processing, packaging, sales and distribution." Jason understands the impor- tance of innovation and therefore is com- mitted to developing new flavors, custom mixes and smart packaging with an em- phasis on small batch processing and ex- ceptional quality. The family-run operation is headquartered in Newman, California, specializing in the production of unique almond-related food snacks, confections and other treats for the gourmet food market. Some of its popular brands include Nunes Farms, Jake's Nut Roasters and Jasper Ranch, to name a few. Visit Jasper Specialty Foods at booth #770. For more information, call 800.255.1641, email info@jasperspecialtyfoods.com or go to www.nunesfarms.com. Jasper Specialty Foods (Cont'd. from p. 1) and inspired by traditional southern flavors, Dewey's Bakery is launching a new line of sa- vory crackers and delicious cookies. Cookie flavors will include Caramel Pop- corn, Cake Batter and other bakery-inspired varieties. The new line of crackers includes five unique flavors inspired by traditional Car- olina cuisine: Chipotle Cheddar Cornbread, baked with cornmeal and smoky chipotle peppers; Low Country Boil, baked with a unique blend of spices to capture the essence of this classic Charleston gathering; Carolina Style Barbeque, inspired by the signature barbeque flavor of Lexington, North Car- olina; Sharp Aged Cheddar, reminiscent of a flaky Southern cheese straw, is the ultimate Cheddar cracker; and Sweet Potato with Cin- namon and Brown Sugar, inspired by sweet potato casserole baked fresh for Sunday sup- per. "Dewey's has been part of the local Win- ston-Salem, North Carolina community for the past 87 years – and has had the privilege of offering our customers deliciously sweet and savory treats that reflect the local flavors we love," said Scott Livengood, Owner and Chief Executive Officer of Dewey's Bakery. "Our products are baked with care, and our passion is creating moments that bring peo- ple together to slow down, celebrate life and enjoy the moment." Founded in 1930 in Winston-Salem, Dewey's has become a beloved part of its hometown and the bakery has committed to giving back to the community – raising over one million dollars in the past five years by working with schools, churches and nonprof- its to raise funds. Dewey's Bakery, Inc. is the parent com- pany of Salem Baking Company, which has long been known for its Moravian Cookies, crackers and cheese straws available at spe- cialty food retailers and fine grocery stores. Salem Baking Company will continue to have a strong presence in the specialty food world as part of the Dewey's brand family. Dewey's Bakery has also recently become a certified B Corp, reinforcing its commit- ment to meeting rigorous standards of social and environmental performance, accounta- bility and transparency. Visit Dewey's Bakery and Salem Baking Company at booth #5102. For more infor- mation, call 800.274.2994, email or- ders@deweys.com or go to www.deweys.com. Dewey's Bakery (Cont'd. from p. 1) that were enhanced by the rum rather than overpowered by it. When these rum cakes were given as gifts or served at parties, they got rave reviews. Friends and family relayed how they enjoyed it with morning coffee, after dinner and needed to have another piece every time they walked past it. With family and friends seem- ing never to get enough of this fabulous treat, it was clear she had succeeded in her goal. Cassandra and her husband, Ken, felt there was a great opportunity for this delicious rum cake at retail. Both Ken and Cassandra have extensive sales and marketing back- grounds, so they began to work on building the foundation to seeing Cassandra's Gour- met Classics Rum Cake sold on shelves of retailers, the internet and in catalogs. In 2006, they became an LLC and named the rum cake brand Island Treasures Gour- met™. Working with a designer, they created a box evoking the deep vibrant colors of a tropical sunset. They packaged the cake in a container that protects the rum cake when shipping, is attractive for serving and provides storage once cut. There have been many com- pliments on the re-closeable container and the attractive gift box – just one more thing to set Cassandra's Gourmet Rum Cake apart. In 2007, they started selling 32-ounce Vanilla Rum Cakes – baking, packaging and shipping were all done in their home. In 2008, they moved to their first commercial facility and converted to a corporation that same year. Since starting in the family kitchen, Cassandra's Gourmet Classics twice has expanded the commercial bakery facili- ties and will soon outgrow the current loca- tion in Manassas, Virginia. Island Treasures Gourmet Rum Cakes are sold in specialty stores in major markets throughout the United States, multiple divi- sions of Amazon.com and on the company website at www.islandtreasuresgourmet .com. There is also have a growing private label rum cake business, sold in more than 30 states and internationally. In 2017, the company expanded into foodservice. Due to the nature of the ingredients and the packaging procedures, the rum cakes are shelf stable at room temperature – 32-ounce cakes, 4-plus months, and 4-ounce cakes, 9- plus months – both longer if frozen. Today the selection includes Vanilla, Co- conut, Cinnamon Pecan Streusel, Chocolate, Banana and Raspberry Rum Cakes in both 32-ounce and 4-ounce sizes, as well as Chocolate Chocolate Chip in a 4-ounce size. Cassandra's Gourmet Rum Cakes are made fresh in the company's own FDA in- spected and compliant facility. "We will not compromise quality to save a dollar, as we believe quality and consistency bring the customer back," says Cassandra Craig, Owner and Creator. The result is a great tast- ing rum cake that is perceived as a premium product from first glance to last bite. Visit Cassandra's Gourmet Rum Cakes at booth #6245. For sales information, contact Ken Craig at ken@cassandrasgourmet.com and 703.801.4671. Contact President Cas- sandra Craig at cassandra@cassandras gourmet.com and 703-615-2253. Cassandra's Gourmet (Cont'd. from p. 1) the world, the Passage to Korea, Korean BBQ Beef recipe is smoky, sweet and just the right amount of heat. Like all the Passage Foods cooking sauces, Korean BBQ Beef is certified gluten free by GFCO, made with fresh all-natural ingredients and contains no preservatives. "The growing popularity of adventurous cooking sauces, like Korean BBQ Beef, sig- nifies a shift in the interests and desires of the American consumer," noted Passage Foods' Rob Bourdon. "When Passage Foods first launched Korean BBQ Beef, the U.S. consumer was no longer talking about Asian food generally, but rather was beginning to associate country specific flavors like Gogigui-style marinated meats or Gohujang hot pepper to their point of origin." Through the inclusion of these flavors and its overall authentic taste, Passage Foods Korean BBQ Beef Stir-Fry sauce caters to consumers craving for an at-home cooking experience honoring cultural identities. Since its launch three years ago, Passage Foods Korean BBQ Beef continues to pro- vide customers a dose of true Korean cuisine without sacrificing the convenience Ameri- cans demand. Mintel's 2017 Food and Bev- erage Outlook emphasizes the importance of timesaving meal options that satisfy a num- ber of consumer needs: "Time is an increas- ingly precious resource and our multitasking lifestyles are propelling a need for shortcut solutions that are still fresh, nutritious and customizable." In addition, Mintel reports buying patterns point to an interest in time- efficient meal solutions outside of the frozen aisle – such as Korean BBQ Beef – for an easy-to-prepare dining experience for the whole family. As a steadfast favorite in the Passage Foods sauce line, Korean BBQ is now one of 16 diverse cooking sauces representing authentic cuisine from 11 different countries. About Passage Foods USA Passage Foods cooking sauces are part of a simple meal solution that allows busy con- sumers to create delicious and flavorful meals in 20 minutes with little effort needed. Each sauce is added to cooked meat, seafood or vegetables, simmered for 2-3 minutes and then ready to serve. Passage Foods produces a wide range of international sauces repre- senting authentic cuisines from India, Ja- maica, Thailand, Korea, Morocco and more. All Passage Foods products consist of all natural ingredients and are certified gluten free by GFCO. Passage Foods USA is an af- filiate of Flavour Makers Pty. Ltd., the sec- ond largest seasonings manufacturer in Australia. For more information, go to www.passage foods.com, call 800.860.1045 or email info@passagefoods.com. Passage Foods (Cont'd. from p. 1) does in raising animals without antibiotics or growth hormones – ever. If you haven't tried the products, you should. With McKenzie Natural Artisan Deli, you never have to trade off product quality for the benefits of natural and antibiotic free. Each delicious item is clean tasting and delivers clean ingredients that your family will come back for time and time again. The line includes turkey breast, uncured ham, rBST-free cheeses, chicken and American Angus roast beef. All items are crafted with natural ingredients like whole muscle meat, raw milk and pure Vermont maple syrup. McKenzie received Non- GMO Project certification on both beef and ham items and will be rolling out the hams this summer. As a complement to the behind-the-glass deli items, McKenzie has a line of pre- sliced deli meats and cheeses. These items are perfect for people looking for the con- venience of having product ready to use when they are. The product also comes in a convenient resealable ziplock package for easy storage. When you choose McKenzie's Natural Artisan deli meat, that's just what you're getting – all-natural deli meat. Not meat plus hormones, meat plus antibiotics or meat plus anything, but all natural, lo- cally sourced ingredients like pure Ver- mont maple syrup and premium spices bathed in a signature blend of hardwood smoke. It's not just the tastiest way to do business; it's the only way McKenzie knows how. Visit McKenzie at booth #5738. Find more information on McKenzie on Facebook at McKenzieDeli or at www.mckenziedeli.com. Learn more by calling 888.685.2686. McKenzie (Cont'd. from p. 1)

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