Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2017 n GOURMET NEWS N H 1 0 4 Hawaiian Wild Harvest Antelope Now Available Nicky USA is introducing Hawaiian Wild Harvest Antelope, the first USDA-certified antelope available in the United States, to the American market in both wholesale and re- tail packaging. The antelope comes from the "forbidden island" of Niihau. Eland, the largest of the antelope family, are native to the dry African desserts, and have thrived on the arid desert Hawaiian island of Niihau ever since they arrived in 1998. This Wild Harvest Eland is one-of-a-kind, a 95 percent lean protein that has more protein than beef, half the calories of beef, and all the delicious flavor. Just in time for summer grilling, it's a healthy and unique option added to Nicky USA's game line up. The animals were raised on Niihau Ranch, a 100 percent free-range, all-natural ranch producing sustainable meats raised on pris- tine Niihau forage. All livestock are raised without antibiotics, growth hormones or steroids and are processed in a USDA-certi- fied abattoir. Niihau Ranch is located on the privately owned is- land of Niihau, 17 miles west of Kauai, and boasts the title of the western- most ranch in the United States. This 72- square mile island was purchased by Eliza Sinclair from King Kamehameha IV in 1864. Known as the "Forbidden Island" due to its limited access, Niihau is home to a closely knit community of native Hawaiians who are descendants of the island's original families. Referred to as a "shoal in time," the residents live in balance between modern ways and ancient traditions. Niihau Ranch is dedicated to providing the economy to support this last truly Hawaiian island. The Hawaiian Antelope is available for wholesale now and will soon be avail- able in retail packages. Nicky USA will fea- ture antelope in its Carter Cutlery Game Cooking Competition at Wild About Game on October 8, the meatiest culinary celebra- tion in the Northwest, where samples of the antelope will be available for all attendees to taste. Visit www.nickyusa.com for more informa- tion and ordering. Sutter Buttes Natural and Artisan Foods Wins 11 Olive Oil Competition Medals Sutter Buttes Natural and Artisan Foods has announced several new additions to the com- pany's many award-winning olive oils. Gar- lic Herb Infused Extra Virgin Olive Oil is new for 2017. It offers the fresh flavors of garlic and herbs combined 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 infused 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 In- fused 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 favorite meats, veg- etables, 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 competitions named above. Sutter Buttes Vanilla In- fused 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 replacement for butter or shortening when baking cakes, muffins, scones, cookies or anything that calls for vanilla flavor, Sutter Buttes Vanilla Bean In- fused Olive Oil lends a one of kind flavor 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 Competition 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 steaming for favorite vegetables. It's a three- time bronze award winner this year. In addition to these delicious 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 selection of Sutter Buttes products, visit www.sutterbuttes oliveoil.com. Enjoy Life Foods Tantalizes Taste Buds with Three New Baked Chewy Bars Enjoy Life Foods is launching three new fla- vors in its line of Baked Chewy Bars: Caramel Blondie, Carrot Cake and Lemon Blueberry Poppy Seed. The launch follows Enjoy Life's steadfast portfolio expansion across multiple aisles of the grocery store as it fuels the growth of the Free-From industry, which is projected to reach $20 billion by 2020. "The foundation of our brand is to give the millions of people with food allergies quality products, but it's equally as important that our offerings are delicious with knockout fla- vors that today's shoppers will gravitate to- wards," said Enjoy Life Chief Sales and Marketing Officer Joel Warady. "Our new Baked Chewy Bars are crafted with innova- tive ingredients that are perfect for the health-conscious consumer, and the authen- tic flavors are great options for breakfast, a mid-day snack or a post-dinner indulgence. From bars to baking mixes, we're taking over the center aisles so when people see our logo they know that they're getting a supe- rior product without the worry of what's in- side." The new Baked Chewy Bars are packed with pure and sim- ple ingredi- ents, featuring real inclusions and a proprietary Pure Life Balanced Dry Blend™ (hulled sunflower kernels, cassava flour, white pearled-grain sorghum flour, quinoa flakes). As with all Enjoy Life products, the new bars are made in a dedicated nut-free and gluten-free bak- ery, are certified gluten free, Non-GMO Project Verified, kosher- and halal-certified, and are free-from the top eight common food allergens: milk, eggs, fish, crustacean shell- fish, tree nuts, peanuts, wheat and soy. They're offered in three flavors. Caramel Blondie offers the sweet sensation of caramel bits and chocolate chips in every bite, while Carrot Cake brings sweet and spicy flavor notes derived from real shredded carrots, hull-roasted pumpkin seeds and California raisins. Lemon Blueberry Poppy Seed offers tangy and light lemon combined with bold blueberry, The new Baked Chewy Bars will ship to natural and conventional retail stores in July with a retail price of $4.29 per carton. Each carton contains five 1.15-ounce bars, an in- crease from the original line's 1-ounce sizes. Two New Seasonings from Salty Wahine Salty Wahine Gourmet Hawaiian Sea Salts' business revolves around the mission state- ment of "Making Eating Healthy Fun." Laura Cristobal Andersland learned the value of Hawaiian sea salts at a young age from her paternal Hawaiian grandmother. The award- winning Salty Wahine products fulfill the need to prepare meals with healthy premixed gourmet seasonings that enhance the dining experience. Salty Wahine uses local flavors of not only herbs and spices, but also of tropical fruits to create amazing fruit-infused blends that not only taste good, but also are eye appealing. Laura has created two new no-salt season- ings that are full of super fruits and premium pepper: Passion Fruit, Orange, Guava and peppercorns and Star Fruit, Lemon and pep- percorns. Salty Wahine takes pride in the fact that 84 percent of its product is Hawaii ori- gin. In 2016, Salty Wahine received kosher certification from the Orthodox Union. In August 2016, Salty Wahine was recog- nized by the Pacific Business News as one of the fastest growing companies in Hawaii. The Retail Merchants of Hawaii recognized Salty Wahine as the 2016 Kauai Retail Busi- ness of the Year and 2016 Hawaii Fastest Growing business of the year. In addition, Salty Wahine was voted Best of the Best Kauai's favorite product for the fourth year in a row (2013-2016). Laura received an SBA award for Hawaii's Exporter of the Year in April 2017. Salty Wahine has grown from a small part-time business to a nationally recognized family-owned company. The Salty Wahine team has grown from one to 10 employees. Laura has used her busi- ness experience to prepare her children to expand the Salty Wahine brand worldwide. Laura's children are the fifth generation to live on Kauai, and have be- come full-time employees assuming all re- sponsibilities, allowing Laura and her husband, David, to travel to food shows to further market the business. Salty Wahine received a Scovie Award for its new Dragon Fruit & Java Steak Rub sea- soning at the 29th National Fiery Foods & Barbeque Show in Albuquerque, New Mex- ico in March 2017. Laura has her marketing program in place to greatly expand gross sales in the U.S. mainland and Japan with the launching of new packaging and new products at the Specialty Food Association's Fancy Food Show in New York City. Salty Wahine presented prod- uct at the Tokyo Food Expo March 2017 and Tokyo Food and Bever- age Show (FABEX) April 2017. Laura and her team had an exciting and productive experience at the Tokyo Food and Beverage Show at the Tokyo Big Sight Convention Hall. The Salty Wahine distrib- utor created a Hawaiian village to showcase the Hawaii companies and their products. Salty Wahine will continue to create inno- vative healthy blends for both the retail and food service sectors. For more information, call 808.378.4601/4089.

• Cover