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GOURMET NEWS AUGUST 2017 www.gourmetnews.com SUPPLIER NEWS 1 3 Holiday Show Continued from PAGE 1 before submerging the turkey into it. After the turkey has brined for 12 to 24 hours, it's ready to be patted dry and roasted, smoked or deep-fried. The Spice Hunter is also launching this year its new Korean BBQ and Mango Ha- banero Global Fusion Rubs. These versatile rubs season grilled proteins and vegetables, but they can also be used as seasonings for dips or salad dressings or even as a popcorn topping. These rubs join a line that in- cludes Mild Sriracha, Coriander Lime, Chipotle Cinnamon, Smoky Chile, Smoky Turmeric, Spicy Garlic and Tandoori. The Spice Hunter Global Fusion Rubs offer home cooks a convenient way to add a hit of flavor to everyday foods, and the range of spices has something to appeal to con- sumers with varying tolerances for heat. Cook's All-Natural Pantry offers pickled vegetables that provide an easy side dish, particularly for consumers who are follow- ing the trend to include more vegetables in their diets. A line of organic pickled vegeta- bles packed on farms in the area around Krakow, Poland, will appeal to consumers looking for ethnic authenticity and in- cludes Organic Whole Beets, Organic Sliced Beets, Organic Polish Dill Spears, Or- ganic Polish Dill Slices, Organic Polish Dill Pickles (which are packaged whole), Or- ganic Spicy Sauerkraut (spicy with red pep- pers and garlic), Organic Beet Sauerkraut and Organic Sauerkraut. Cook's Pantry also offers Organic Medium Red Enchilada Sauce, Mild Red Enchilada Sauce and Mild Green Enchilada Sauce. The enchilada sauces retail for $7.99 for a 16-ounce jar. Tasty Bite is offering new hot and spicy Asian vegetarian dishes in pouches that serve two. The dishes are microwaved for just 60 seconds and retail for around $4. Indian Coconut Vegetables is vegetables and sweet potatoes simmered in a spicy co- conut yogurt sauce. Indian Vindaloo has vegetables and tomatoes in a spicy curry sauce. And Thai Vegetable Curry has pota- toes and vegetables stewed in a spicy curry. All of them are GMO- and gluten-free. Tasty Bite is also launching out a line of Spice & Simmer entree kits that takes its inspiration directly from those boxed meal kits. Each Spice & Simmer peggable package includes whole spices, a mari- nade and a simmer sauce to make an Asian specialty entree by marinating veg- etables or protein, heating spices in oil, adding the marinated vegetables and/or protein and then adding the simmer sauce and simmering. The line includes kits for Korma, Tikka Masala, Kashmir Curry, Thai Green Curry, Szechuan and Teriyaki. The kits are all vegan and have an 18- month shelf life. They contain no preser- vatives, additives or MSG, and they don't require refrigeration. Pickled Pink is a line of Southern-style pickles made according to old family recipes of friends and business partners Jim Lawlor and Charlie Stephenson, who both spent many years in the restaurant business. They launched their company in 2013 and pointed out at the KeHE Holiday Show that their pickles have been success- ful because they sell year-round and are popular for grilling and tailgating season as well as for the winter holidays. They work well as part of a charcuterie platter, as an accompaniment for a pork tender- loin or over vanilla ice cream, Stephenson said. "A lot of them taste like Christmas," he added. The line includes Sweet Heat Jalapenos, Spiced Watermelon Pickle, Gourmet Jalapeno Pickle, Smokin' Okra, Perfectly Pickled Peaches and Vidalia Onion & Peach Relish. Coming later in 2017, we can expect to see Spicy Pickled Green Beans and Garlic Dill Pickles join the line. Lemon & Vine, offered by Erotas Enter- prises, a woman-owned family company in Napa, California, is a line of entrees and ap- petizers made from Greek family recipes given a modern twist. These will work well either for family meals or for a party. Veg- etable Pastichio is pasta layered with savory vegetables and tomatoes and baked in a creamy custard – rather like an Italian lasagna with a custard instead of cheese. Packaged in a family size to serve four or in a one to two serving size. The family package retails for $15.99, and the smaller package retails for $9.99. Meat Pastichio has pasta layered with beef, lamb and tomato baked in a custard. This is also offered in a family size or a sin- gle size. The family size, again serving four, retails for $19.99, while the one to two serving size retails for $11.99. Lemon & Vine Keftethes are savory beef and lamb entree-size meatballs baked in a red wine tomato sauce. A package that serves four retails for $21.99. For party appetizers, Lemon & Vine of- fers Lemon Chicken Triangles, Spanako- pita, Cheese Tiropita and Eggplant Artichoke Triangles. Each is made from crisp, flaky fillo dough and a filling that in- cludes feta cheese. A 12-ounce box con- tains 12 appetizers for each variety, and the retail price for these is about $8.99. Simply Asia is launching Vietnamese-In- spired Pho Broth that requires only the ad- dition of noodles, beef and vegetables to make an authentic pho and Japanese-In- spired Ramen Soy Ginger Chicken Broth that can be turned into an authentic ramen soup with noodles, chicken and vegetables. To make home preparation easier, Simply Asia also offers the noodles: Japanese-style Soba, Ramen and Udon noodles and Chi- nese-style Lo Mein. The Pho and Ramen broths will retail for about $2.99 for a pack- age that serves about three. The 14-ounce boxes of Soba, Udon and Lo Mein noodles and the 8-ounce boxes of Ramen noodles will retail for about $2.49. Southeastern Mills is offering Louisiana Gold pepper sauces in red and green, both made with tabasco peppers. Bottles holding 5 fluid ounces will retail for $1.99, and 2- ounce bottles will retail for $1.49. The company also offers Better Than Bouillon food bases, and is launching a new Roasted Garlic flavor. The paste can be used right out of the bottle as a seasoning for meats or for grilled vegetables. The website at www.betterthanbouillon.com of- fers hundreds of recipes for the products, including a whole section devoted to 30- minute meals. GN H & H Midtown East Bagels Launches at Retail BY LORRIE BAUMANN H & H Midtown East Bagels has been mak- ing its crunchy-on-the-outside, soft-on-the- inside bagels in its Manhattan location at the heart of New York City for 43 years. Fa- mous among the bagel-loving cognoscenti, the H & H Midtown bagels have won more top scores on local "best bagel" polls than Owner Jay Rushin can recall right off the top of his head, but he's confident that New Yorkers who've moved away from the city that never sleeps will greet with enthusiasm the national launch of H & H Midtown bagels into the retail market. "The number one complaint from retail- ers is that they can't get a great bagel where they live. Everyone complains that they just can't get a great bagel, and we are the an- swer to that," said Mark Weinberg, H & H Midtown's National Sales Director, who's spearheading the drive into the retail mar- ket. "I don't want to sound over confident but ... the reality is that we are different, and a lot of customers who demand the best re- quest H&H Midtown Bagels by name." Some of that confidence comes from the success of the H & H Midtown East Bagels in the foodservice channel, and some of it comes from the company's online retail sales. "People are already ordering bagels online from all over the country," Weinberg said. Those on- line sales reflect the migration of New Yorkers from the city into some of the biggest growth markets in the country, including California, Florida, Texas, North Carolina and Colorado, according to Weinberg. "They move to differ- ent states, and they settle down, and nobody can find a decent bagel," he said. The bagels that are now being offered at retail are the same sold at the company's Manhattan retail store, made by Baker David Figueroa who started with the com- pany when he was just 16 years old and has been there now for 25 years now. He's using the same recipe that's been used at H & H Midtown East since the business started and much of the same equipment, although the ovens and mixers were recently refurbished, Rushin said. "We still follow the old-fash- ioned way of making bagels and we use the finest ingredients money can buy," he said. The flour used in the bagel dough is one of the most expensive on the market, he added. "All that combines to make a classic New York water bagel," he said. "We still use the kettle to boil the bagels, and we still use the burlap-covered boards to bake them." His personal favorite bagel is the classic plain bagel, and for him, the combination of taste and texture offered by the H & H Midtown bagel means that it doesn't have to be topped with anything at all. He said, "You can make a cheaper bagel or a quicker bagel, but that shows in the quality." The H & H Midtown Bagels are offered for retail sale in six-packs that retail for around $3.99. "I truly believe that being in the retail stores, it'll be a home run for anyone who carries our brand," Weinberg said. "We can provide signage, we have the demographics, and, most important, we have the demand for our world famous brand!" GN Nocciolata Dairy Free Wins Italian Food Awards Rigoni di Asiago's Nocciolata Dairy Free was presented the Sweets & Confectionary Award as well as a special award for Sus- tainability in ItalianFood.net's Italian Food Awards USA 2017 competition. This is the first year that the awards, which celebrate the most innovative and best quality Italian food and beverage products for the Ameri- can market, have been held in the US. The prominent product recognition follows a win as the Best New Product award in the Nut Butter, Seed Butter Category in the Specialty Food Association's 2017 sofi™ Awards competition. Rigoni di Asiago was presented with the Italian Food Awards honors at an awards ceremony on Sunday, June 25, 2017 at the Summer Fancy Food Show. Divided into ten categories and three special prizes (Packaging, Innovation-Creativity, and Sus- tainability), 191 items from 112 companies were voted on by a jury composed of US re- tailers, importers, distributors, and brokers. Made with organic ingredients com- pletely free of genetically modified organ- isms, preservatives, colors, additives, or artificial sweeteners, Nocciolata Dairy Free combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract and raw cane sugar for a chocolate-hazel- nut spread with undeniably superior fla- vor. Nocciolata Dairy Free is certified vegan, organic and made with environ- mentally-responsible cold-pressed sun- flower oil. It also contains far less sugar than other brands and is free from hydro- genated fats. "We are honored that our newest prod- uct has been so well-received," says Rigoni di Asiago C.E.O. and President Andrea Rigoni. "We've always strived to have our products be delicious, sustainable and a reflection of our family's traditions and Italian heritage. It is a joy to be recognized among the very best in Italian food prod- ucts." Rigoni di Asiago products are available in stores nationwide and online. The spreads are all organic, gluten-free, and free of preservatives, colors, or artificial sweet- eners. For more information, visit www.rigonidiasiago-usa.com. GN

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