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Restaurant Daily News Tuesday, May 22, 2018 7 0 Eliot's Adult Nut Butters Offer Bold Flavor By Lorrie Baumann There are actors for whom subtlety is just overrated. They like to make a splashy entrance onto the scene. Enter Eliot's Adult Nut Butters, which showed up in the sofi Award com- petition this year for the first time and promptly took home a silver sofi for Harissa Cashew Butter and the bronze sofi for Spicy Thai Peanut Butter. Harissa Cashew Butter pairs the complex Moroccan hot pepper sauce's flavor with the rich creaminess of cashew butter. The subtle heat and intense spices of Harissa pair incredibly well with the natural sweetness of the cashews. Spicy Thai Peanut Butter blends true Thai flavors, featuring kaffir lime leaves, lemongrass and cayenne chili. It makes great peanut noodles or sauce for broccoli, chicken, tofu or salad rolls. Not a lot of subtlety there -- just bold, authentic flavors from a company started just four years ago by Michael Kanter. "I started the company in the Eliot neighbor- hood of Portland, Oregon," Kanter says. "I wanted to pay a homage to the area." The Harissa Cashew Butter and Spicy Thai Peanut Butter are two of Eliot's Adult Nut Butters' current line of seven flavors. The others are Garam Masala Peanut Butter, Espresso Nib Peanut Butter, Honey Chipotle Peanut Butter, Chocolate Chili Almond Butter and Sriracha Sunflower Butter. They're all based on the concept that adults don't have to grow out of their love for peanut butter as they grow into an appreciation for complex flavors. "We wanted to stand out from a shelf dominated by kid flavors and packag- ing," Kanter said. Kanter decided to make the nut but- ters after taking a step back from his career as a chef. After cooking in restaurants in New York, Seattle and Portland, he was munching on some spiced cashews one day while having a think about his next career move. It occurred to him that he was enjoying that flavor by the handful, so he might also like it as a nut butter. A quick experiment convinced him that the idea had merit. Today, his Spicy Thai Peanut Butter is his best seller. One reason for its success is that the home cook can easily do more with it than just spread it on a cracker, and it's an easy few minutes from having a jar of Eliot's Adult Nut Butters Spicy Thai Peanut Butter on the shelf to a peanut noodle entree, accord- ing to Kanter. "You can make something really foodie-sounding, but the secret is that you just open a jar," he said. "It's a balance of interesting flavors, but they have to work.... I'm not trying to tap into the latest fad." The 12-ounce jars of the peanut but- ters retail for $8.99. The Sriracha Sunflower Butter retails for $10.99, and the almond and cashew butters retail for $12.99 to $14.99. The products are made in small batches in Portland, Oregon with U.S.-grown peanuts, almonds and sun- flower seeds. They're naturally gluten free, and all are vegan. Almond Board of California Envisions Farm of the Future Almond Board of California (ABC) is investing $4.8 million to explore next- generation farming practices through 64 independent, third-party research proj- ects. The announcement was made at the 45th annual Almond Conference, an event that convenes almond farmers and processors to dialogue with researchers about the latest science. The California almond community, through ABC, has invested nearly $70 million over 40-plus years to build a foundation of research on improving how almonds are grown, processed and con- sumed. "Growing Good," ABC's first annual sustainability report, highlights the industry's continually evolving farm- ing and processing best practices based on that research investment, which has built a foundation for continuous improvement that is helping almonds to be an economically, environmentally and socially responsible crop for California. "Almond farmers' growing practices and processors' handling practices are rooted in science, and the almond indus- try has been investing in research that pushes the envelope and partnerships that break boundaries. This new sustainability publication highlights some of those efforts as well as programs that support responsible, efficient almond produc- tion," said Almond Board Director of Sustainability and Environmental Affairs, Gabriele Ludwig. Launched in 1973, ABC's research programs provide a scientific basis for best practices across several priority areas. Three of those key areas include water sustainability, protection of honey bees that pollinate the almond crop, and new uses of almond hulls, shells and woody materials in an effort to use every- thing produced in the orchard; a zero waste approach. Each of these focus areas are highlighted in "Growing Good." Water Sustainability Since 1982, California almond farmers have committed $6.7 million to 201 differ- ent water research projects spanning irri- gation efficiency, groundwater recharge and water quality. Through production improvements and adoption of water effi- cient technologies, this investment has helped almond farmers reduce the amount of water needed to grow a pound of almonds by 33 percent over the past 20 years. Of this year's projects, 14 focus on water with an investment of $1.2 million. Honey Bee Health Since honey bee health was made a strate- gic research priority of the Almond Board in 1995, the California Almond commu- nity has committed $2.6 million in sup- port of 113 projects that address the five major factors impacting honey bee health. Research has also supported the develop- ment of orchard practices designed to keep bees safe during almond pollination. California almond farmers added to that investment this year with six research projects totaling nearly $300,000, funding more honey bee health research than any other crop group. Coproduct Innovation Almonds grow in a shell, protected by a hull, on a tree, and the California almond community has ensured that each of these coproducts is put to beneficial use through investment in 58 research proj- ects since 1977, totaling $1.6 million. Nine studies have been funded this year with a commitment of $540,000 to deter- mine how almond coproducts may address needs across food, pharmaceuti- cals, agriculture, automotive and more. "Almond Board of California, in col- laboration with our industry partners, is working every day to bring profitable, innovative solutions for coproducts back to farmers and processors. Having a robust economic outlook while remaining committed to environmental sustainabili- ty are not mutually exclusive, which is why I'm excited to be a part of this effort," said Chico almond farmer and research collaborator Rory Crowley. "We are family farmers. For the most part, we live on our farms or very close by to them, raise our kids here and want them to inherit our farms and our compa- nies," said Almond Board President and Chief Executive Officer Richard Waycott. "When we think about improving our industry across the myriad areas of oppor- tunity, it also involves wanting to make a better environment for our children and grandchildren. Research investment plays a huge role in this future." Each research project is funded through an assessment paid per pound of almonds produced. Projects are selected by a committee of almond farmers and processors based on strategic alignment to industry needs and anticipated impact of the research and after review by a research advisory group of independent experts who evaluated the proposals for scientific merit. Culinary-Inspired Millet Medleys from Hilary's Hilary's, which makes foods from real ingredients that are free from common allergens, has introduced Millet Medleys, a new line that offers a flavorful and clean twist on traditional rice pilaf, packaged in convenient microwaveable pouches. Hilary's Millet Medleys come in four ver- satile and savory flavors: Traditional Herb, Golden Curry, Savory Mushroom and Fresh Greek, and are perfect as a bowl base, side dish or meal starter. The new heat-and-eat medleys are rolling out now nationwide. "We were inspired to create this line because of the powerful and nour- ishing benefits of millet, which is also naturally gluten-free," said Becky Harpstrite, Vice President of Marketing at Hilary's. "Millet's higher protein content, sustainable growing methods and alkaline properties make it the per- fect base for a variety of flavor profiles and recipes, allowing us to infuse bold flavors with clean ingredients. With fresh, on-trend and mouthwatering fla- vors, our Millet Medleys are a tasty, free-from option in the frozen aisle. They're perfect for busy consumers who want convenience, whether they're clean eaters or have special dietary needs." Millet Medleys are made with a har- monious blend of ancient grain millet, extra virgin olive oil, organic vegetables and protein-rich pulses. They can be heat- ed and served for a plant-based side dish or meal that's ready in minutes. Millet is a hot trending ingre- dient, known for its high fiber and alka- line properties, in addition to being a drought resistant crop. Like all Hilary's products, Millet Medleys are free from common allergens, including wheat, dairy, eggs, soy, nuts, sesame and corn. They are vegan, certified USDA Organic, Non- GMO Project Verified and certified gluten free. The Traditional Herb Millet Medley offers a combination of carrots, peas and white beans along with parsley and thyme, while Golden Curry Millet Medley has a warm mixture of lentils, peas and golden raisins seasoned with turmeric and cayenne. Savory Mushroom Millet Medley offers up the earthy, comforting tastes of mushrooms, herbs and roasted vegetables, while the Fresh Greek Millet Medley's garbanzo beans, Kalamata olives, red onion and sun-dried tomatoes accented with parsley and mint provide an authentic taste of Greece. Hilary's new Millet Medleys are available at con- ventional and natural grocery stores nationwide and in Canada, as well as online for a suggested retail price of $4.99 per package. For more information and recipe inspira- tion, visit www.hilaryseatwell.com.