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GOURMET NEWS APRIL 2018 www.gourmetnews.com CREATIVE FLAVORS 2 0 GrapeOla ® is a versatile grape seed oil pressed from the finest Spanish wine- making grapes. This clean, odorless oil can safely han- dle temperatures up to 420 degrees F without smoking, burning or splattering, and maintains the natural flavor of foods. With virtually no taste and no separation when chilled, GrapeOla is versatile and can be used in salad dressings, baking, roasting, sautéing or pan- frying. This non-GMO oil has no cholesterol, no preserva- tives and no sodium. LT Foods Americas 800.550.7423 www.grapeola.com GrapeOla Cooking Oil Widmer Cheese Cellars still makes Brick Cheese using the techniques passed down from the grand- father who started the com- pany: bucketing curd to fill the cheese molds, turning each cheese the first day three times by hand, even pressing the individual blocks of cheese with the same ma- sonry bricks used in 1922. In addition to the pungent and earthy Washed Rind Brick Cheese, Widmer's also offers a Mild Brick Cheese, shelf-cured for three days rather than the 7 to 10 days re- quired to develop the deeper earthiness of the aged variety. It is then vacuum sealed so it continues to develop more flavor over time. Widmer has also updated this classic with the addi- tion of jalapeno peppers to make its Pepper Brick Cheese. They're available in (2-5#), (2-2.5#) or (10- 1#) cases for a suggested retail price of $12.99 per pound. Widmer Cheese Cellars 888.878.1107 www.widmerscheese.com Widmer Cheese Cellars Updates a Classic Combining two popular sauces in one, Stonewall Kitchen's new Garlic Pesto Pizza Sauce packs a punch of authentic Italian flavor. Front and center is aromatic garlic, which is featured five ways: infused in an oil, as a powder, dried, raw and roasted. The multilayered taste of sweet, spicy and nutty garlic perfectly pairs with acidic tomato, peppery basil, savory pine nuts and salty Parmesan cheese for a sauce that's well-balanced and never bor- ing. With just some store-bought dough and mozzarella, the average home cook can easily use this sauce to make a savory pie that would rival any pizzeria, adding top- pings like pepperoni or spinach to truly take things over the top. This ver- satile product also makes a winning sand- wich spread, acts as a delectable dip for home- made bread sticks and be- comes a deli- cious dressing for roasted potatoes. Stonewall Kitchen 800.826.1752 www.stonewallkitchen.com Garlic Pesto Pizza Sauce The first in Once Again Nut Butter's line of specialty products is Hazelnut Spread Amoré™ with Cocoa & Milk. This or- ganic, fair trade certified, gluten-free product brings a delightful personal in- dulgence in the form of a gourmet prod- uct for a discriminating audience. While many chocolate hazelnut products per- form as a spread, Amoré offers a more viscous consistency that is conducive to turning everyday staples into a sweet treat, at only 170 calories per serving, and no cholesterol or transfat. As a dip for berries and fruit, spread over biscotti or a topping for frozen yogurt, Amoré delivers on both mouthfeel and palate sensation. Amoré takes the lead in a new wave of innovations from the product development team and the 100 percent employee- owned com- pany. Founded in 1976 and lo- cated in the vil- lage of Nunda ( p r o n o u n c e d " N u n - D A Y " ) , New York, Once Again produced the first organic peanut butter in the United States by developing growing standards for field crops. Today, more than 70 employee-owners take pride in deliver- ing the tastiest and safest products every day. Once Again Nut Butter 888.800.8075 www.oanb.com Once Again Nut Butter Announces Amoré Hazelnut Spread