Oser Communications Group

Gourmet News July 2017

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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

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