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GOURMET NEWS www.gourmetnews.com n JUNE 2018 n GOURMET NEWS 4 6 PORDAMSA: A Trend-Setting Porcelain Manufacturer Catalonia Plates is an official distributor of PORDAMSA in North America. It considers client needs and satisfaction its major prior- ity and ensures that it provides the best cus- tomer service every day. Founded in 1975, PORDAMSA enjoys more than 40 years of impeccable experience in artistic service to haute cuisine. Twenty recognized culinary leaders from 100 of the world's best restaurants count themselves proudly among its loyal customers. Based in the heart of the Costa Brava, it is located 60 km from the French border and 120km from Barcelona. PORDAMSA has been internationally praised for its modern and functional design at an afford- able price, always striving for differentia- tion and added value for the customer, together with excellent service. There are 10,000 square meters of factory space and a 2,000 square meters showroom and shop, offering a range of prod- ucts that includes five different categories: tableware and kitchen, glassware, cutlery, bath- room and gifts. PORDAMSA is a trend-setting porcelain manufacturer known for its high level of innovative designs to an ever changing global marketplace. The in- cessant investment in innovation guaran- tees a high quality product that meets the expectations of dis- tinctive restaurants and hotels in terms of shapes, volume, dura- bility and ergonomics. Its design team is con- stantly developing new products and set- ting technical and aes- thetic challenges. For more information, visit booth #5458. Simplify Gourmet with Country Home Creations Shirley Kautman-Jones was working at a bank when she heard her co-workers dis- cussing how they had a difficult time cre- ating impressive, easy meals. Shirley, being a natural in the kitchen, would send them home with little bags of spices and easy recipes to follow. Her creations were an instant success, and she realized it was time to expand outside her comfort zone. She decided to start taking her savings and driving down to the market in Detroit, Michigan to pick new, different spices for her creations. Her next idea was to sell her bags of spices at a craft bazaar at the church. She priced the bags for 75 cents each and set up her table with samples of her creations. To her surprise, she sold all 100 bags in a matter of minutes. Shirley knew she was on to something, and that people were craving delicious dishes with- out a lot of hassle. She took her profits back down to that market in Detroit and the process began. Country Home Creations has since moved from a basement operation to a 10,000-plus square foot facility that em- ploys many people. But it hasn't forgotten about the things that made it successful in the first place: quality gourmet mixes that bring customers together for a delicious home-made snack, meal or dessert. Coun- try Home Creations still creates its mixes the old-fashioned way: by hand every day, using premium quality ingredients like herbs, spices, dried fruits and vegetables. Plus, its commitment to cus- tomer service sets it apart from the rest. Join the family today, and see why your customers will keep coming back for more. Good food brings people to- gether! Awards & Recognition 2000: Country Business Magazine's first Vendor of the Year. This award was an espe- cially proud moment since the national mag- azine's readers selected CHC to receive the honor. 2006: Michigan Entrepre- neur Award. 2010: Scovie Award for Jalapeño Pepper Dip Mix. 2013: Outstanding Woman- Owned Business Award from Flint/Genesee County Chamber of Commerce. 2018: First Place Scovie Award for Ha- banero Dip Mix. Country Home Creations offers private label- ing. Let it help you increase your bottom line. Visit Country Home Creations at booth #2472, Level 3. For more information, go to www.chcdips.com, call 800.457.3477 or email info@chcdips.com. John Wm. Macy's Introduces CheeseCrisps Grab and Go Packaging John Wm. Macy's is launching three new 2- ounce bags of its twice-baked sourdough CheeseCrisps: Asiago & Cheddar, Chipotle & Cheddar and Cheddar Rosemary. The smaller, "grab and go" packaging targets the convenience, hospitality and gift trades. "We think this new bag is perfect for the impulse buyer," says John Macy, the com- pany's Founder and President, "and expect it to make our products available to a much wider audience." John Macy developed his CheeseCrisps as a bar snack for a premier New York City hotel in the mid-1980s. Featuring the unique lamination of batch-mixed sour- dough, aged cheeses and hand-picked sea- sonings originally introduced several years earlier in John's hand-twisted CheeseSticks, CheeseCrisps entered the specialty and gourmet marketplace several years later in response to frequent in- quiries from hotel guests who wanted to know where to buy them. John Wm. Macy's products are made with premium natural ingredients and contain no artificial flavorings, colors or preservatives. The multiple layers of sourdough and abun- dant quantities of cheese produce a tex- ture and taste unlike other cheese snacks. Though originally con- ceived as a cocktail ap- petizer, the versatile CheeseCrisps make an excellent comple- ment to soups, salads and entrees. Served by themselves or enhanced with dips, spreads or toppings, the Crisps make fantastic party ap- petizers for any social setting. John Wm. Macy's had its beginnings in 1976 when John opened a small catering business right out of college. The twisted, cheesy sourdough bread sticks introduced to his catering customers are known today as John Wm. Macy's Original Cheddar CheeseSticks. In recognition of their contri- butions and innovation within the specialty food industry, John and his brother Tim were inducted into the Specialty Food Association Hall of Fame in 2016. The new 2-ounce bags ship in early 2018 and join a John Wm. Macy's full line of 13 varieties of CheeseCrisps, CheeseSticks and SweetSticks distributed throughout the United States and Canada. For more information, visit booth #2561. Wide Variety of Flavors Offered by Table Talk Pies Table Talk Pies, Inc., located in Worcester, Massachusetts, was started in 1924 by two Greek immigrants who came to America to build a better life for themselves and their families. Through a combination of hard work and perseverance, the two Founders of the company, Theodore Tonna and Angelo Cotsidas, managed to build the strong foun- dation of a business that is today one of the country's leading pie companies. The secret of their success was their unwavering com- mitment to producing the highest quality pie possible. It is this commitment, coupled with an emphasis on customer service, which has allowed the company to prosper for over 90 years. The second and third generation man- agement, still operating the plant today, car- ries on this tradition. It is an emphasis on quality that continues to fuel the company's growth. Table Talk Pies are available in a wide va- riety of flavors that any customer would want, and they are all made with that famous Table Talk "Old Fashioned" recipe that is sure to delight. Table Talk manufactures the highest quality pies. It uses the finest of in- gredients: wild blueberries from Maine, New York apples, Georgia peaches, pumpkins from the Amish farmlands of Pennsylvania, sweet potatoes grown in the rich soils of North and South Carolina and pecans from Texas. Table Talk is one of the leading full line producers of pies, providing its customers with a wide range of sizes and formats. It specializes in 4-inch snack pies, selling over two million snack pies per week. It also has significant business in the larger dessert pies, particularly 8 inch. The company is currently selling over 400,000 larger pies per week, and this number continues to grow. The 4-inch pies are sold in both fresh and thaw-and-sell formats. The company partic- ipates in all major retail segments, including supermarkets, convenience stores and mass merchandisers. Its pies are available nation- wide through Dot Foods or many other wholesalers and distributors across the U.S. Sales for fresh pies are focused on the north- east, while the thaw-and-sell pies are sold na- tionwide. Table Talk offers exclusive branding in its 4-inch, 6-inch, 8-inch, 9-inch and 10-inch pies. It sells pies in both baked and unbaked formats, and in a variety of packaging styles. The company's goal is to provide its cus- tomers with pies in whatever way they want them. Table Talk produces pies in its two facili- ties located in Worcester, Massachusetts and Shrewsbury, Massachusetts. Its Worcester plant is 150,000 square feet and has four main pie lines, with three tunnel ovens and three spiral freezers. Its Shrewsbury plant is 40,000 square feet and has two main pie lines with two tunnel ovens and two spiral freezers. In September 2017, the company opened a third facility (50,000 square feet) on Southgate Street in Worcester, Massachusetts. The company's production capacity is over three million 4-inch pies per week and close to 500,000 8-inch pies per week. Whatever pie you purchase, the company knows that you will be delighted and look forward to your next Table Talk Pie. For more information, go to www.tabletalkpie.com.

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