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GOURMET NEWS AUGUST 2017 www.gourmetnews.com NEWS & NOTES 9 SFA Honors Continued from PAGE 1 specialty food brokerage firms, Santucci was lauded as a mentor to countless indi- viduals and served twice as president of the National Association of Specialty Food & Confection Brokers. Winston Stona of Busha Browne's line of Jamaican condiments. Stona is also a well- known Jamaican actor, and he is commit- ted to promoting Caribbean development all over the world through exports. New inductees into the Hall of Fame are: John H. Affel of World Finer Foods Inc., who has more than 40 years of experience in specialty food manufacturing, sales, marketing and general management. Bruce Aidells of Aidells Sausage Com- pany, author of 12 cookbooks and winner of awards for outstanding meat and out- standing product line. He started Aidells Sausage Company in 1983 to produce Cajun sausages for Bay Area chefs. Ted Bolle of Telefood Magazine, and an early co-chair of the Fancy Food Show committee, who helped the show become more meaningful to specialty food buyers. Bob and Verna Budd of Oak Hill Farms, who made the Vidalia onion a household name. The Budds started their business in their kitchen in 1983, and eventually grew to a multi-plant company with 120 em- ployees. Jeffrey Cohen of Sutton Place Gourmet, the Metro Washington, D.C., shop that opened in 1980 to cater to sophisticated in- ternational diplomats. Al Cook of Melba Food Specialties Inc. in New York. He helped create the Fancy Food Show, and specialized in international imports, including Twinings Tea. Leo A. Dick of L.A. Dick Imports, LLC, founded in 1975 with five employees. The company grew to 65 associates serving 400 manufacturers and 1,500 retailers before it was sold to Lipari Foods of Warren, Michi- gan, in 2016. Samuel W. Edwards III of Edwards Vir- ginia Smokehouse of Surry, Virginia. A third-generation cure-master, Edwards opened the company's first retail stores and began direct-to-consumer sales via catalog and web. The company specializes in cur- ing meats from certified humane, pasture- raised hogs. Kurt Hamburger, President of the Jacob Hamburger Company. Hamburger was a leader in distribution and marketing of sus- tainable Northwest regional products and specialty foods. Rex Howell-Smith of Central Market in Texas. The market's high-caliber and de- voted employees have forged relationships with foreign and domestic producers, bringing specialty food products to their customers. Scott Jensen of Stubb's Bar-B-Q and Rhythm Superfoods. After co-founding One World Foods, which produced Stubb's, Jensen founded Rhythm Superfoods after One World Foods was sold to McCormick in 2015. Rhythm Superfoods manufactures plant-based superfoods snacks. Natalie King of Stonewall Kitchen. King joined Stonewall Kitchens in 1996, and has led all of the company's profit centers since then. She has exhibited at the Fancy Food Show for 20 years, and has served on the Specialty Food Association's board. Paula Lambert of the Mozzarella Com- pany in Dallas, which grew from a few pounds of fresh mozzarella to producing thousands of pounds of more than 30 dif- ferent hand-made cheeses in its 35 years. Lambert has been inducted into the James Beard Foundation's "Who's Who in Food and Wine in America." David Lemberger of the Lemberger Candy Corporation. The company, which began as Lemberger Food Co. in 1954, con- centrated on candy and chocolate for the children's novelty market. Choc-Aid and Gummi-Aid were its best known and best- selling products. Leo Lemberger of the Lemberger Food Company, David Lemberger's father. He started the company in 1938 after arriving from Germany with his wife and two chil- dren as refugees. After World War II, Leo Lemberger began importing products from Europe, and some are still among the best- known in the U.S. Fred Meyer of the Fred Meyer Company. Credited with inventing "one-stop shop- ping," Meyer was called "the last of the great American entrepreneurs" by the Wall Street Journal. He started at age 22 selling coffee from a horse-drawn cart, and opened the first Fred Meyer store in 1922. Joseph Markowitz of Larkin Cold Stor- age/Columbia Cheese. Markowitz's pio- neering work in product and logistics led him on an entrepreneurial streak. Among his start-ups were Champignon North America, Somerdale USA, Emmi USA and Redondo Iglesias USA. Nell Newman of Newman's Own Organ- ics. Co-founded in 1993 with her father, the iconic actor and philanthropist Paul Newman, Newman's Own created the num- ber one snack in the natural foods industry that year. By 2015, the company had do- nated more than $40 million to charity. Frank Patrick of the George Delallo Com- pany. Patrick leads the national grocery team at George Delallo. While he was senior vice president of Tree of Life, he and his group grew specialty foods sales from $110 million to more than $1.5 billion in 10 years. Stanley Poll of William Poll Gourmet Foods and Catering. Poll's Upper East Side Manhattan store has expanded its line of products, concentrating on foods produced in-house, during its 95-year run. Stanley and his brother James are now focusing on the company's 100th anniversary. Ron Shalinsky of The Better Cheddar, the Kansas City destination shop for cheese and specialty foods. Shalinsky started the small cheese and sandwich shop in 1983, and by 2003, the Specialty Food Association hon- ored the shops, now in two locations, as an "Outstanding Retailer of the Year." Michael Silver of Neomonde Baking Co. in Morrisville, North Carolina. Silver has served on more than 20 Specialty Food As- sociation committees, is a past chair of the board for the organization and helped set up the Specialty Food Foundation. Hal Theis of Reese Finer Foods, which was one of the most important importers of European and Australian foods. Reece was a pioneer in bringing specialty foods to su- permarkets. Michael Thompson of Dare Foods, who helped bring Breton Crackers into a na- tional brand within three years. By the time he retired, Breton Crackers were shipped or licensed in more than 40 countries. Pete Young of Young's Specialty Foods. Young founded the specialty foods division of Young's Market Company in 1963. Be- fore it was sold to ConAgra in 1992, Young's pioneered the integration of spe- cialty food products, health foods, Hispanic foods, bottled waters and diet foods in su- permarkets across California. Yuval Zaliouk, of YZ Enterprises and Al- mondina. The internationally known sym- phony conductor and chef 's favorite cookie, featuring roasted almonds and raisins, is based on his grandmother Dina's secret recipe, which she called "petite gateau sec." GN Sutter Buttes Natural and Artisan Foods Wins 11 Olive Oil Competition Medals in 2017 Sutter Buttes Natural and Artisan Foods has announced several new additions to the company's many award-winning olive oils. Garlic Herb Infused Extra Vir- gin Olive Oil is new for 2017. It offers the fresh flavors of garlic and herbs com- bined with quality extra virgin olive oil for use in pesto sauces and marinades or drizzled over thick slices of tomatoes and goat cheese before roasting. Salad dressings, Caprese salads, meats, chicken and pasta will be enlivened with this in- fused oil, which received silver awards this year at the Los Angeles International Extra Virgin Olive Oil Competition, the Yolo County Olive Oil Competition and the Napa Valley Olive Oil Competition 2017. Citrus Habanero Infused Extra Virgin Olive Oil is smooth and rich with the right amount of spicy intensity. Fresh habanero peppers were hand-picked and then slowly infused into Sutter Buttes Meyer Lemon Infused Extra Virgin Olive Oil to create this award-winning blend. Use it to turn up the heat on almost any dish. It's perfect for sautéing or grilling your fa- vorite meats, vegetables, chicken and fish, and it's great as a finishing oil on grilled shrimp, scallops or fresh oysters. This oil was recognized with silver awards this year at each of the same three competi- tions named above. Sutter Buttes Vanilla Infused Extra Virgin Olive Oil offers a subtle flavor of vanilla that adds a touch of seductive sweetness to the natural bitterness of extra-virgin olive oil. Used as a replace- ment for butter or short- ening when baking cakes, muffins, scones, cookies or anything that calls for vanilla flavor, Sutter Buttes Vanilla Bean Infused Olive Oil lends a one of kind fla- vor to any recipe in which it's used. This oil won a silver award at the Yolo County Annual Olive Oil Competition 2017 and a bronze award at the Napa Valley Olive Oil Compe- tition 2017. Meyer Lemon Infused Extra Virgin Olive Oil is very distinct, light and refreshing, and it's wonderful to use on grilled foods, sautéing or steam- ing for favorite vegetables. It's a three-time bronze award winner this year. In addition to these de- licious infused extra virgin olive oils, Sutter Buttes also offers a variety of bal- samic vinegars, handmade jams, tapenades, mustards, dessert sauces and more. For recipes and the full se- lection of Sutter Buttes products, visit www.sutterbuttesoliveoil.com. GN Organic Italian-Style Cheeses from Belfiore Belfiore Cheese, a small family-owned cheesemaker in Calfornia's Bay Area that specializes in hand-crafted Italian-style cheeses, has a new organic line made with Clover Stornetta organic milk. This means that the company's full line of mozzarella, burrata and feta cheeses is now offered in organic versions. The organic line was launched within the past year, and it's gaining momentum in the marketplace, with many grocers finding space in their cases for both the conven- tional and organic lines. Film-seal cup packaging helps keep the cheeses fresh for longer in the dairy case. The line includes Fior di Latte, an unaged, high-moisture fresh mozzarella not packed in water that's great for slicing and cooking, and a very flavorful Strachino. Belfiore also offers a Farmers Cheese that's not organic but that does offer more probiotics than a full-fat yogurt and that has a notable tang. For more information, visit www.belfiorecheese.com. GN

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