GOURMET
NEWS JULY 2017 www.gourmetnews.com
SMORGASBORD
SMORGASBORD
2
2
Ariston
Specialties 20 www.aristonspecialties.com 860.224.7184
Busha
Browne 19 www.bushabrowne.com 876.906.0347
Barry Callebaut USA 23 www.barry-callebaut.com 312.496.7300
EU5
11 www.legendsfromeurope.eu 212.279.1474
Fall
River Wild Rice 19 www.frwr.com 800.626.4366
Franmara
7 www.franmara.com 831.422.4000
Frontier Soups 18 www.frontiersoups.com 800.300.7687
Funky Chunky 17 www.funkychunky.com 888.473.8659
J
& M Foods 19 www.jm-foods.com 800.204.2278
Jana
Foods 20 www.janafoods.com 201.866.5001
Karenal 19 www.karenalliquidgold.com
Las Olas 24 www.anastasiawholesale.com 407.816.9944
Pacific Resources International 17 www.shoppri.com 805.684.0624
Rigoni Di Asiago USA 3 www.rigonidiasiago-usa.com 305.470.7583
Stonewall Kitchen 2 www.stonewallkitchen.com 888.326.5678
Table Check 9 www.tablecheck.com 800.522.1347
Virginia Diner 7 www.vadiner.com 888.482.6887
Wild Forest Products 17 www.mardonaspecialtyfoods.com 855.645.7772
Wind & Willow 18 www.windandwillow.com 888.427.3235
CALENDAR
September 10-12
National Candy, Gift &
Gourmet Show 2017
Atlantic City, New Jersey
www.phillycandyshows.com
September 13-16
Natural Products Expo East
Baltimore, Maryland
www.expoeast.com
September 24-25
SIAL Gourmet Food & Wine Selection
Paris, France
www.salon-gourmet-selection.com
September 25-29
Atlanta Fall Gift & Home Furnishings
Market/Atlanta Gourmet Market 2017
Atlanta, Georgia
www.americasmart.com
October 5-7
Florida School Nutrition Association
Equipment & Food Expo 2017
Daytona Beach, Florida
www.floridaschoolnutrition.org
October 7-10
National Frozen and Refrigerated
Foods Convention (NFRA) 2017
Orlando, Florida
www.nfraconvention.org
October 8-11
National Beer Wholesalers Association
Convention & Product Showcase
Las Vegas, Nevada
www.nbwa.org/events/annual-convention
ADVERTISER INDEX
ADVERTISER PAGE WEBSITE PHONE
ADVERTISER INDEX
sofi Awards
Continued from PAGE 1
Cooking sauce or marinade: Cambo-
dian Coconut Peanut Sauce by Wozz!
Kitchen Creations, Bethlehem, New
Hampshire. The sauce also won gold in
this category. 603.915.3528
Cracker: Sourdough Crispbread Pink
Peppercorn by Peter's Yard Limited, Ger-
rards Cross, Bucks UK, (44)796.768.7717.
Dairy yogurt or
dairy alternative: Or-
ganic Greek Strained
Yogurt by Kourellas
Dairy, New York, New
York. 646.684.9131
Dessert sauce or
topping: Bourbon Bar-
rel Aged Hard Cider
Goat's Milk Caramel
Sauce by Fat Toad
Farm, Brookfield, Ver-
mont. 802.279.3893
Gluten-free: Gluten-Free Korean Hot
Sauce by K-Mama Sauce LLC, Minneapolis,
Minnesota. 612.460.5156
Granola: Artisan Grains Chocolate, Co-
conut and Almond by Don's Food Prod-
ucts, Schwenksville, Pennsylvania.
484.991/1011
Honey: Propolis Hazelnut Cocoa Raw
Honey by SBS Americas Inc, Valley Cottage,
New York. 516.263.3490
Hot beverage: Oregon Mint and Tulsi
Tea by The Tao of Tea, Portland, Oregon
503.736.0198
Ice cream, gelato or frozen treat: Pas-
sion Fruit Guava Sorbet by Cable Car De-
lights, Inc., Berkeley, California.
510.849.0143
Jam or preserve: Spiced Raisin Mar-
malata by Le Bon Mago, Lawrenceville,
New Jersey. The product also won gold in
this category. 609.477.2847
Meat, poultry or charcuterie: Jalapeño
Bacon Cheddar Bratwurst by Nueske's Ap-
plewood Smoked Meats, Wittenberg, Wis-
consin. 715.253.4000.
Nut or seed butter: Nocciolata Dairy-
Free Organic Hazelnut and Cocoa Spread
by Rigonia Di Asiago USA, Miami, Florida.
305.470.7583.
Nut or other oil: Jalapeño Lime Infused
Oil by Extravagonzo Gourmet Foods LLC,
Boise, Idaho. 208.639.2926
Olive oil: Olives and Mandarines Condi-
ment by Azienda Agricola Coppini Arte
Olearia srl, San Secondo Parmense, Italy.
00390521877621
Pasta, rice or grain: Rustichella
d'Abruzzo Pasta Integrale di Farro Cous-
cous by Manicaretti Italian Food Imports,
Oakland, California. 510.740.2020
Pasta sauce: Alfredo of Rome, the Only
Original Alfredo Sauce by Jersey Italian
Gravy, Oakland, New Jersey. 201.620.2111
Pickle or preserved vegetable: Bread n'
Butter Pickles by McClure's Pickles, LLC,
Detroit, Michigan.
248.837.9323.
Salad dressing:
Aunt Dottie's Salad
Dressing Pumpkin
Seed Vinaigrette by
JGF Enterprises,
Okatie, South Car-
olina. The product
also won gold in this
c a t e g o r y .
843.645.9050
Salsa or dip: White
Bean Dip by Maya
Kaimal Fine Foods, Rhinebeck, New York.
845.876.8200.
Savory snack: Cilantro Lime Chickpea
Chips, also by Maya Kaimal Fine Foods,
Rhinebeck, New York. 845.876.8200
Seasoning or spice: Slow Cooker
Sichuan Blend by The Zen of Slow Cook-
ing, Lake Forest, Illinois. 847.340.8414
Sweet snack: Organic Coconut with
Cranberries, Cashews, Almonds and Chia
Seeds by Creative Snacks Co., Greensboro,
North Carolina. 336.668.4151
Vegan product: Sea Salt Chocolate Cov-
ered Cocomel Bites by Cocomels by JJ's
Sweets, Boulder, Colorado. 303.800.6492
Vinegar: Strawberry White Balsamic
Vinegar by Olivelle, Bozeman, Montana.
406.587.4246.
Café Valley Appoints Brian Owens as CEO
Café Valley, a global manufacturer of ready-
to-eat
bakery products, has named Brian
Owens as Chief Executive Officer,
effective
immediately. Owens suc-
ceeds Larry Polhill, Café Valley's
President, who assisted in taking the
company from a regional bakery to a
leading national brand and global
supplier during the past 12 years.
Owens brings more than 20
years of leadership, sales and growth ex-
perience in the bakery industry. He most
recently served as CEO of Minneapolis-
based Le Petit Pain, where he managed
three major acquisitions and integrations
while tripling sales over a three-year pe-
riod. Prior to that, he served as senior
vice president of business development at
Los Angeles-based Aryzta AG, where he
established
a successful continuous im-
provement program across 23
North
American bakeries. He also
served as the co-president of the Il
Fornaio Bakery division and man-
aged a successful sale of the busi-
ness to Aryzta.
Owens is an MBA graduate of
Stanford University and holds a BA
as an Echols Scholar from the University of
Virginia. He will handle all major corporate
decisions and manage daily operations and
resources, while serving as the primary li-
aison to the board of directors. Polhill will
remain serving as President and in his role
as counsel to the board of directors as
Chairman Emeritus.
GN
