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GOURMET NEWS AUGUST 2017 www.gourmetnews.com SFF WRAP-UP 1 6 La Cultivada Hojiblanca Olive Oil La Cultivada's Hojiblanca Olive Oil is an olive oil that is full of flavor, and is certi- fied organic. La Cultivada's olive oil is made on the family estate of El Molina de Santa Ana in the Cordoba Province of southwestern Spain. With hints of green apple and green fruit, this olive oil is best for adding flavor to meats, veg- etables and even salads. Its flavor is perfectly balanced, flavor that is not overpowering. This olive oil has won gold medals at the Los Angeles Interna- t i o n a l O l i v e O i l C o m - p e t i - tion, the Mezquita Awards and Ecotrama olive oil competitions for 2017. The French Farm 713.660.0577 www.thefrenchfarm.com Take a Look at Products Debuting at the Summer Fancy Food Show BY ROBIN MATHER Nashville, Tennessee, producer Mod Squad Martha was among those introducing new products at this year's Summer Fancy Food Show with the launch of Chive Jive and Bluebird Vinaigrettes, as well as Music Row Moroccan Salmon Marinade and Rub. The company contributes a portion of sales to Crossroads Campus and Bonaparte's Re- treat, two 501(c) charities founded by singer-songwriter Emmylou Harris to strengthen the human/animal bond. Chocolatier Valrhona unveiled Blond Orelys 35 Percent, chocolate lozenges sweetened with muscovado sugar, to the company's Blond Range of chocolates. US Wellness Meats, the Canton, Mis- souri-based retail purveyors of Heritage Pork, Grass-Fed Beef, Bison and Lamb, Wild-Caught Seafood, plus poultry and rabbit, sampled its sugar-free pork bacon and other products. Boone County Organ- ics sampled its organic chocolate-covered freeze-dried aronia berries, one of the newest trending superfoods, from the US Wellness Meats booth. Wella Bar, which produces organic nut- based protein bars, showed off four new flavors, including Hazelnut Cacao, Almond Sour Cherry, Almond Blueberry and Al- mond Cacao. The bars gain their protein boosts from whole milk and egg whites. A portion of the company's sales benefit the Bee Kind initiative, which Project Apis began. Everton Toffee introduced a line of but- ter-toffee covered pretzels, in Original Tof- fee, Toasted Pecan and Roasted Cashew flavors. The company, nearly 300 years old, also showed off its new gift tins, which fea- ture charming Dickensian cartoon charac- ters, each with his or her own "life story." Angelic Bakehouse, producer of sprouted grain breads, showed its new sprouted bread crisps in 7 Grain with Sea Salt, Honey Wheat with Raisins and Sea Salt, and Rye with Sea Salt flavors. Like its other products, the crisps are Non-GMO Certified, Kosher and feature fully transparent labeling. The Ellsworth Cooperative Creamery sampled its new natural cheddar cheese curds in individual 2-ounce packages, and announced that it will soon add frozen breaded curds to foodservice and retail out- lets. Plocky's Fine Snacks introduced its Pro- tato Crisps in Original with Himalayan Pink Salt, Spicy Honey Barbecue and Pep- percorn Ranch flavors. The chips combine potatoes with plant protein for additional nutrition and are available in three-ounce bags. Alexian, producers of all-natural pates and specialty meats, revealed their new Specialty Crackers in Olive Oil & Sea Salt flavor, made with just three ingredients. The crackers are Non-GMO Project veri- fied, vegan-certified and kosher. Dockside Market, a Key Largo-based longtime producer of tropical-flavored cakes, introduced its new Breezer cookies in Key Lime with White Chocolate Chips, Coconut Crunch with Chocolate Chips and Pecas, and Honeybell Orange with Chocolate Chips flavors. The bite-sized cookies come in a resealable bag. Organic Prairie, a farmer-owned com- pany, introduced its Mighty Beef Grassfed Organic Jerky and Beef Sticks. The jerky comes in Teriyaki, Original and Peppered flavors, while the beef sticks come in Teriyaki, Original and Spicy Jalapeño fla- vors. All are gluten free, nut-free and non- GMO certified. Organic Valley introduced its Cream-on- Top Grassmilk Yogurt in a new 6-ounce serving cup, including four new varieties with organic fruit. Jake's Nut Roasters introduced five new flavors of its California-grown dry-roasted almonds, available in 5-ounce pouches, 7- ounce cans and four-pack gift sets. The fla- vors are Mesquite-Smoked, Bleu Cheese with Cracked Pepper, Bloody Mary, Barbe- cue and Maple. Lotao showed its three flavors of Co- conut Blossom Sugar (Ginger Kiss, Java Kiss and Oriental Kiss) and its line of or- ganic rice and legume products, including Curcuma Sun Golden Rice, Oriental Sensa- tion Smoked Rice, Glam Wedding Pink Rice, and Royal Pearl Black Rice, and Car- illas Ahumadas, Caviar de Los Huertos and Tolosas de Leon beans and lentils. Karoun Dairies unveiled four flavors of its Mediterranean-style labne, a yogurt- cheese spread in Lite, Original, Tzatziki and Spicy (with spicy red pepper, garlic and parsley). The company also introduced Blue Isle yogurt dips in Tzatziki, Masala and Hummus flavors. Cypress Grove, makers of the iconic Humboldt Fog and other fine cheeses, an- nounced its plans to produce individually- sized portions of many of its popular cheeses. The Italian company Terra d Tuono showed its "Ballsamic" sphere — a golf ball-sized sphere of solid balsamic vinegar, made possible by a patented new process. The sphere is designed to be grated over many dishes, including pasta, meat and fish, vegetables and salads, cheeses, and fruit, ice cream and desserts. Biscotti Brothers, makers of traditionally twice-baked biscotti, revealed new packag- ing for three of its best-selling flavors Cranberry Pistachio, Classic Almond and Double Chocolate Chunk. The resealable gusseted bags provide a nine-month shelf life for the biscotti. Ines Rosales, makers of the traditional Spanish olive-oil tortas, has introduced in- dividually packaged traditional cinnamon cookies, baked with high-oleic sunflower oil. The cookies are light and crisp, sodium free and low in saturated fat. Sierra Nevada Cheese Company sampled its new Russian-style fresh "farmer cheese,' with live probiotic cultures. The company suggests using it as a filling for blintzes or in lasagna or filled pasta, cheesecake and other deserts, or simply to spread on toast or bagels. Marich Chocolates showed its new holi- day-flavored cookies and caramels. Candy Cane Caramels offer dark chocolate cloaked in the company's signature candy cane coating, while its Dark and White Chocolate Gingerbread cookies are covered in white chocolate and dark chocolate mar- bling. Sweet Shop USA introduced two new three-ounce chocolate bars in Spicy Peanut or Dark Goji Berry. Both are organic. The company also now offers boxed and indi- vidually wrapped singles in Salted Butter Rum Pecan Cluster, Fudge Love Truffle, and Dark Chocolate Sea Salt Carmel, Milk Chocolate Bourbon Caramel, Dark Choco- late Mint Sticks, Milk Chocolate Peca Pra- line, Milk Chocolate Almond toffee and Dark Almond Sea Salt toffee flavors. Olli Snacks has introduced new snack packs of Genoa Salami and Calabrese Salami, both including cheese and crackers, and sliced 2-ounce chubs of both Genoa and Calabrese Salamis. GN Wind & Willow renews its commitment to the highest quality ingredients available. "In the early days of our company, over 25 years ago, our goal was to pro- vide our customers with the highest quality ingredients, quick and easy preparation and a resulting appetizer that would help bring people together," says Renee Tettenhorst, co- Owner of Wind & Willow. "Over the years, our core commit- ments and goals have not changed, but one exciting dif- ference is the unique and high quality ingredients, including organic, that are available today." The latest addition to the line, Caramelized Onion Cheeseball & Appe- tizer Mix, is a good example of the com- pany's philosophy. Simple ingredients including organic onions, brown cane sugar and sea salt create a sweet and salty combination that keeps drawing you in for just one more bite. Tettenhorst says the company has focused a great deal of attention over the last two years on updat- ing equipment, sourcing ingredients and redefining its goals for the future. Interestingly, the new goals sound a lot like the goals from the early '90s: bring together the best ingredients avail- able, provide quick and easy steps to prepare and create delicious appetizers that bring people together. Suggested retail price for the Caramelized Onion Cheeseball & Appetizer Mix is $4.95. The new hol- iday flavor for 2017, Gin- gerbread Cookie Cheeseball & Dessert Mix, retails for $5.50. Other top- selling products for fall and holiday sales include Caramel Apple Cider Mix, White Chocolate Peppermint Cheeseball & Dessert Mix and Mushroom Parmesan Hot Dip Mix. Check with your local rep for more information or go to www.windand- willow.com. Wind & Willow www.windandwillow.com Caramelized Onion Cheeseball & Appetizer Mix SPONSORED CONTENT Great for all beverages, Fran- mara's Wine Bottle Triple-Wall Flask keeps contents cool and fresh and can also be used for coffee or other hot beverages. Cold drinks stay cold for up to 25 hours and hot drinks stay hot for 12 hours. The Wine Bottle Flask is easy to grip and does not sweat. Large enough to hold a full 750 ml bottle of wine, the Wine Bottle Flask has vacuum sealed triple-wall con- struction made of 18/8 stainless steel. Its screw top is easy to use, and the flask is non-toxic and BPA free. The height is like a normal wine bottle – 12-3/8 inches in height by 3 inches in diameter. A wine label on the bottle con- tains information about the item with its bar code. Available in nat- ural stainless steel or black enamel over steel. The suggested retail price is $19.99. 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