Oser Communications Group

JANUARY 2018 n SPECIAL SHOW ISSUE G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ® Continued on Page 120 An interview with Lecia Duke, Founder and Chief Executive Officer, Quintes- sential Chocolates Inc. GN: Tell our readers about what makes your com- pany's products so special. LD: We use a centuries-old art form of cast- ing 'Liqueur Praliné' for our European-style liquid-center chocolates. It's a hand-crafted art that starts by encapsulating liquid in a sugar crust, and then coating it in chocolate. The process we use is more than 200 years old, and to our knowledge, we are still the Hand-Crafted Liquid-Center Chocolates Continued on Page 118 An interview with Gene Williams, Owner, Urban Oven. GN: Are you intro- ducing any new prod- ucts? GW: Yes, Urban Oven plans on introducing a new GMO- Free 3-ounce pastry cracker bite package. The new cracker size and package size will feature our most popular flavors, including Olive Oil, Classic White and Three Seed. This new product line is in response to the numerous requests from our customers for Urban Oven Introduces New, Smaller Cracker Size Continued on Page 120 For more than 100 years, the Ricchiuti fam- ily has dili- gently worked the land with a goal of bringing premium, fresh, California-grown products to its loyal customers. Following in the footsteps of pa- triarchs Vincenzo and son, Pat Ricchiuti, are Patrick and Vincent Ricchiuti, representing the third and fourth generation, with an aim to carry on the family legacy of being a di- versified California agricultural business. The Ricchiuti family has long been known worldwide for their almonds and more recently, for their organic almonds Ricchiuti Family Farms Offers Premium Products Continued on Page 120 In step with its motto "Big Taste That Packs A Punch," SuckerPunch Gourmet has announced the addition of two new Cantina Style Salsas and two new Pickle Spears to its product line. With the popularity of its Spicy Garlic Original Pickles, Bread N Better Pickles and Bloody Mary Mixes, SuckerPunch has taken the next step in building national awareness by creating a unique line of salsa. Unlike the taste of or- dinary salsa, this salsa starts with a bit of SuckerPunch Introduces Salsas, Pickle Spears Continued on Page 116 The tortilla chip was first popularized in the 1940s by Rebecca Webb Car- ranza as a way to make use of rejected tor- tillas from the tortilla manufacturing machine in the El Zarape Tortilla Factory that was located in Los Angeles, California. The scrapped tortillas were then cut into tri- angles and fried and sold for a dime a bag. In the 1990s, The Tortilla Association hon- ored Rebecca for her contribution to the Mexican Food Industry by giving her the Golden Tortilla award. El Sabroso Cantina Tortilla Chips from Snak King Continued on Page 122 Silano is a con- temporary sup- plier of imported Italian foods. Headquartered in Pennsylvania, the brand prides itself on a rigorous endeavor for superior quality and unmatched customer satisfac- tion. All products are sourced directly from Italy and best reflect the traditions and cul- ture of their respective regions. Cured meat, cheeses, gnocchi, olives, extra-virgin olive oil, Calabrian hot cherry and chili peppers, hot vegetable spread and grilled artichokes are some of the current products in the Silano Brings the Best of Italy Continued on Page 120 Founded in 1945, Principe is a third gener- ation, family owned Italian company, with over 70 years of tradition, experience and unique know-how. The company, famous for its innate ability to always move forward and constantly innovate while maintaining sacred respect for tradition, has quite an in- teresting history. After losing everything in WWII, the Dukcevich family was forced to flee its native home of Croatia and take refuge in Trieste, a multi-cultural port city in Northeastern Italy. This area, in the region Principe Delivers True Italian Tradition Continued on Page 118 An interview with Jess Hilbert, co- Founder, Red Duck Foods. GN: Red Duck has already brought ex- citement back to condiments with its ketchups and barbecue sauces – why taco sauce? JH: Who doesn't love tacos? I grew up with super fond memories of 'taco night' at our house. The unique flavors and tex- tures that came with all the different com- ponents of building my very own taco Red Duck's Organic Taco Sauces to Hit Shelves BOOTH #582 BOOTH #329 BOOTH #3032 BOOTH #433 BOOTH #6108

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