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GOURMET NEWS www.gourmetnews.com n JANUARY 2018 n GOURMET NEWS 4 0 MarDona Introduces New Gourmet Label La Truffe Royale The Royal Truffle is what the name means in French. MarDona wanted to bring to the market a quality Gourmet Organic Extra Vir- gin Truffle Olive Oil just one step over its Wild Forest product. It wanted to present to the fine dining restaurants as well as gourmet cooks a product that was the next level in taste, quality and enjoyment. First, the company worked on the olive oil. The Extra Virgin Truffle Olive Oil had to be different and organic; so it has put to- gether the finest imported organic extra vir- gin olive oil it could find and infused the oil with its signature truffle essence, bringing out a robust earthy truffle flavor. MarDona uses this Extra Virgin Olive Oil so that the olive taste does not clash with the truffle essence. This olive oil is perfect for any dish such as pasta, vegetables, poultry, pork, beef and lamb. It works wonders on seafood and as a finishing olive oil. The Truffle flavors, the white or the black, will leave you in truf- fle euphoria. MarDona offers this olive oil in an 8-ounce Dorica Bottle as well as a 3.4- ounce smaller Dorica. Second, the company imported from Italy; Organic Whole Black Summer Truffles packaged in 1-ounce jars. These are large truffles, unlike the smaller ones seen on the market. These truffles are perfect for any dish that you would use truffles. These truf- fles are handpicked, and come from the finest European truffle growers. They are picked and cleaned, then processed to be used straight from the jar. Blending these truffles with the La Truffe Royale oils is a work of art. And third, well … there are some more items. Mar- Dona introduced its ver- sion of Grape Seed Oil with a truffle infusion. La Truffe Royale presents now Black or White Grape Seed Truffle Oil. With the fact that grape seed oil has a high heat and smoking level, the infusion remains well when used in cooking. The company is very proud of this new offering. It also intro- duced a few new products exclusively for the La Truffe Royale label: 8-ounce Black Truf- fle Balsamic Condimenti Vinegar & a Glaze (the glaze now also comes in a Chef style squeeze bottle), 3-ounce Sliced Black Truffle Carpaccio, 4-ounce Black Truffle Creamy Butter and a 3-ounce Black Truffle Sauce. It is also working on some other products that would be new not only to La Truffe Royale, but to MarDona Specialty Foods altogether. MarDona prides itself on producing the finest quality truffle prod- ucts at affordable prices, and Wild Forest and La Truffe Royale are proud to be a member of the Mar- Dona group. The company wants everyone to be able to enjoy a truffle experience with- out having to go broke doing so. For more information, call 855.645.7772, email info@mardonaspecialtyfoods.com or go to www.wildforestproducts.com. Premium Products Offered by Gourmet International Gourmet International is proud to offer Dall- mayr premium German coffees, as well as an extended Hengstenberg (1876) line in its portfolio of specialty foods from around the world. Dallmayr stands for outstanding quality and more than 300 years of tradition. Prodomo (meaning "for the home") is a pre- mium blend of the finest arabica highland coffee beans from the best growing areas in the world. The rich taste comes from the ara- bica beans from the fertile southern provinces of Ethiopia – the birthplace of cof- fee. The unique refinement process elimi- nates a large number of bitter substances from the coffee before roasting. The caffeine, however, is fully retained. Dallmayr's special roasting process gives Prodomo its unmistakable full-bodied taste – a delightful treat for all coffee lovers. Prodomo is ideal for drip coffee machines. Prodomo is available ground in vacuum sealed bricks in 8.8-ounce and 17.6-ounce packages (also decaf). Prodomo is also avail- able in whole beans in 8.8-ounce and 17.6- ounce packages. The extended line includes Naturmild, Classic, Son- derklasse, Espresso d- Oro, Crema d'Oro, Espresso Monaco and gorgeous specialty tins for the holidays. Also in- troducing Prodomo Gold instant coffee, available in 3.5-ounce and 7-ounce jars. Cof- fee at its best! Celebrating its birth in 1876, Hengsten- berg launches a brand new line and new con- cept for the U.S. market, HENGSTENBERG 1876. Nine completely natural, vegan, hand- crafted toppings: three mustards; three pick- led products; three toppings. Enrich your barbecue sections with these fine additions. The 8.8-ounce upscale glass jars make a stunning addition to your sets. Let the consumer enjoy smoked barbecue sauce refined with honey or use the lus- cious sweet & spicy dipping sauce or top burgers with spicy gherkins or whole grained mustard. Attractively priced for today's mar- ket. Added bonus: all packages are BPA free. Order today to enjoy the smoothest in pre- mium coffee, and dynamic, savory 1876 fla- vors. For more information, visit booth #3408, go to www.gourmetint.com or call 800.875.5557. New Waffle Cookies from Stonewall Kitchen Specialty Food creator Stonewall Kitchen's new products range from sweet to heat. In- cluded in its most recent product launch is a nod to a classic Dutch treat: a contemporary take on the European stroopwafel with up- dated and distinct flavor profiles. The tradi- tional combination of thin waffle cookies surrounding a sweet, caramel-like filling dates back to 19th century Europe. One of the company's unique takes – a Cocoa Sea Salt Caramel Waffle Cookie – is made with rich cocoa powder, buttery sea salt caramel, molasses and a dash of cinnamon. The other, a delicately sweet Maple Brown Butter Waf- fle Cookie, is equally satisfying and perfectly balanced with a pinch of sea salt. While de- licious on their own, these waffle cookies are even better served gently warmed over a cup of tea or coffee, which is how these treats are traditionally en- joyed. The heat and steam from the warm beverage allows the syrup to soften and become warm and gooey. Or, if you're in the mood for an even more decadent treat, you can sand- wich two waffle cookies around a scoop of ice cream (try cinna- mon ice cream paired with the Maple Brown Butter Waffle Cookie or a scoop of classic vanilla with the rich Cocoa Sea Salt Caramel Waffle Cookie) to create an upgraded ice cream sandwich. Each flavor comes in- dividually wrapped in a foil sleeve, making them a perfect sweet snack to take with you on- the-go. They're also sold in boxes of eight for those who just can't get enough of these addic- tively delicious treats. For more information, call 800.826.1752, go to www.stonewallkitchen.com or visit booth #524. Beehive Cheese Company Launches Red Butte Hatch Chile Cheese Brothers-in-law Tim Welsh and Pat Ford left the fast-paced worlds of software and real estate to seek a more artisan way of life as cheese makers. Together they founded Beehive Cheese Company, LLC in 2005. Co-Founder Pat Ford is fond of saying that his brother-in-law, Tim Welsh, called him up and said "let's quit our jobs and make cheese," and they did just that. Welsh and Ford traded their grinding commutes and laptops for quiet pre-dawn mornings and the natural rhythms of making cheese the old- fashioned way. Now they start their morn- ings sitting with 500 gallons of farm-fresh milk, carefully mixing and warming it for hours to develop their unique cheeses. They dreamt of bringing back the reality of the "local creamery" to northern Utah, and with help from the Western Dairy Center at Utah State University, they did just that. Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. It is one of only a handful of artisan cheesemakers in Utah. Ford says their goal at Winter Fancy Food is to make sure that those who are unfamiliar with the artisan cheese company become aware and excited about the quality and availability of Beehive Cheese. Ford is most proud of their initial impact on the cheese scene, saying, "When we first came on the scene back in 2006 at the American Cheese Society, we quickly received a reputation as 'those crazy guys from Utah, who don't know what they can't do with cheese.'" He added, "A case in point is our rubbing cof- fee on cheese." He finished by saying, "We quickly established ourselves as the pio- neers in Rubbed Rind cheeses, and many companies have since followed our lead." This year, the company is launching Red Butte Hatch Chile Cheese. It is a collabora- tive fund-raising effort with Harmon's Gro- cery and the Red Butte Garden, located at the University of Utah in Salt Lake City, Utah. The proceeds will help fund the multi- faceted Garden organization and the many events and opportunities it provides for stu- dents, tourists and the local community. Chefs from high-end restaurants and businesses in the grocery industry are Bee- hive's main customers. The company is proud to state that a bite of Beehive Cheese "melts like but- ter in your mouth." Ford and Welsh are adamant that this is because Beehive Cheese is made from the creamiest milk in Utah, which is then lovingly crafted into superior cheese by a family that shares a passion for the ar- tisan way of life. Ford adds, "Because our cheeses are unique, they make it easy to tell a story. At the same time, because they are award-win- ning products, grocery and restaurant end users are consistently excited and delighted by our quality and our innovative tastes." For more information, email pat@ beehivecheese.com, go to www.beehive cheese.com, call 801.476.0900 or visit booth #4804.

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