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Produce Show Daily 1 5 Wednesday, June 27, 2018 Wild Garden Offers Mediterranean Grocery Products In 2016, Specialty Food Industry report- ed on the rise of Mediterranean and Middle Eastern segments of the food industry and referred to them as "Up and Coming Cuisines." Wild Garden ® is meeting demands and is ahead of the curve with its "Taste of the Mediterranean" line, offering five inno- vative Quick Marinades and five hearty Heat & Serve pilafs. After a successful launch of the Wild Garden product line last year, intrigued consumers and retailers alike show a clear desire for even more inspired ethnic flavors. Wild Garden obliged by crafting two all new marinades that satisfy dining trends of today and continue to look into new flavors of tomorrow. Moroccan Chermoula marinade combines the flavors of cilantro, parsley, garlic and herbs – a perfect complement for seafood and poultry. Tunisian Shakshouka simmering sauce offers a savory blend of ripe toma- toes, onions, chunky red peppers, garlic and spices. It is a perfect base for poach- ing eggs, fish or shrimp. Two all-new pilafs were introduced as part of the authentic line of "heat and serve" products. Dill & Fava pilaf encapsulates fra- grant wisps of fresh dill weed and tender young fava beans which are folded into basmati rice for a delicate side dish that is sure to take mealtime to the next level. Rice & Potato pilaf is reminiscent of comfort food of rural Lebanon, featuring tender bites of potato accompanied by robust herbs and spices which come together to make this a hearty, delicious and impressive addition to any meal. Attractive and appealing packaging will effortlessly catch the eyes of consumers on retail shelves, bringing assured trial and repeat purchase. Cross merchandising oppor- tunities abound as product carries into meat and seafood departments. Wild Garden products are packed conveniently in a six pack, the box top easily removed to reveal a tray that makes for perfect shelf placement and fit. Attractive, attention-grabbing shippers are available for both marinades and pilafs. Wild Garden strives to and is suc- ceeding in developing clean label prod- ucts while using only wholesome natural ingredients. Consumers are able to create culi- nary adventures by infusing proteins with the rich flavors of the East Mediterranean – ready to be baked, grilled or roasted in just minutes with marinade flavors like Shawarma, Persian Sumac, Turkish Taouk and pilafs such as Bulgur, Rice & Lentil and Couscous. Authentic Heat & Serve Pilafs are made with hearty grains and are bursting with fla- vors. They're great for creating mouth-water- ing sides that are appe- tizing on their own, mixed into a healthy salad or paired with a deliciously mari- nated protein. Indulging in mindful and authentic cuisines has never been quick- er or easier. The Wild Garden team has created a fully supported social media campaign with the novice consumer in mind while offering quick, speedy cooking videos demonstrating the ease of use as well as convenience of Wild Garden products as a complement to the modern dinner table. For more information, go to www.wildgarden.com. Goods for Cooks Offers Fare for Foodies By Lorrie Baumann Sam Eibling, her brother George Huntington, and her husband, Doug Eibling, bought Goods for Cooks, in Bloomington, Indiana, last September with the thought that previous owners Andrew and Charlotte Appel had a good thing going on. They just wanted to try to honor the legacy that the previous owners had created. "We're the fifth set of own- ers," Sam Eibling says. "It started in 1973 with Charlotte [Zietlow] and Marilyn [Schultz], who passed it to Bob [Swanson], and then to Beth Hollingsworth. … Each owner had presided over the shop anywhere between eight and 12 years, and the busi- ness celebrates 45 years this year. It's been a fixture in the community." For the Eiblings, Goods for Cooks is also a chance to put down deep roots into the community where Sam and her broth- er were born and raised. Before their return to Indiana, where Doug now works as a development officer for the Indiana University School of Optometry, the couple had moved around the country in connection with Doug's job directing tournaments for the LPGA Tour. As they moved around, Sam worked in restaurant management, corporate leasing and mar- keting and retail, including a stint at Pryde's Kitchen & Necessities while the couple was living in Kansas City. Five years ago, they decided to come home to Indiana, where Sam continues a career as a yoga instructor, a role she still relishes around her responsibilities to Goods for Cooks. George Huntington had stayed in Indiana, where he owned a small grocery store called Shortstop for about 13 years. Following that experience, he was a man- ager for the local food co-op for the next 21 years. Life was humming along when George read in the local newspaper that Andrew and Charlotte Appel were look- ing for new owners for Goods for Cooks who would keep the store going. They closed the deal on the business on September 1, 2017, and although there have been changes as the new owners imprinted their own experience onto the shop, the heart of the business remains the same. A new sign just went up on the building, and the new owners are expanding the selection of foods offered in the store, but overall, it's still the go-to supplier for Bloomington's foodies that it's always been. "We really do feel that we are stewards of some- thing that's a little bit bigger than us. It's the place that people go to to talk about food, to explore their connection with food. We really feel like it's a great place to be – near the downtown restau- rants who come and buy stuff from us, and close to the farmers market," Sam says. The store, which has about 2,400 square feet of display space, is housed in a storefront built in 1929 on Bloomington's downtown square. It's across the street from the county court- house and about a mile from the IU cam- pus. It's a block from the B-Line Trail, a multi-use trail through Bloomington's downtown, and it's about two blocks from the local farmers market. There's a cooking school downstairs in the same building. The store is divided by a glass- walled hallway that separates the area where food is sold – about a third of the space – from the kitchenware side of the business. On the kitchenware side of the store, Sam has adjusted the inventory mix a bit away from a focus on high-end goods, in an effort to attract customers who aren't yet confident enough in the kitchen to know where they want to make a real investment in their equipment. "We are committed to carrying high- quality products at a variety of price points with the intention of making cook- ing and entertaining accessible to all," Sam says. "We are dedicated to serving the serious cooks and connoisseurs, as well as the novices, the curious and even the frustrated cook. Food is life, a means of connecting and nourishing those we love, honoring traditions and expanding world views – w e want to foster this." The store counts chefs and cooks from the local restaurants among its cus- tomers, both for quick pick-up items like cocktail picks and for knives and pans. Goods for Cooks carries WUSTHOF and Shun as core cutlery lines, supplemented by Chroma, Global, Victorinox and Kyocera. "WUSTHOF continues to be well received and well regarded," Sam says. "We like to place a knife in people's hands and let them feel how it's weight- ed, how it's riveted, how it's bolstered. We ask the chefs and cooks what they're using a particular knife for. It helps to know how the particular person is using their instrument before you suggest prod- ucts. There are chefs and cooks who are looking for workhorse knives for the restaurant kitchen, but they also want a beautiful, quality knife for their own kitchens." The store carries cast-iron cook- ware from several manufacturers, including Lodge, FINEX and Le Creuset. "We are in love with the versa- tility of iron cookware," Sam admits. She sees resurging interest in cast iron cookware as part of a trend away from large multi-piece sets and toward thoughtful purchases of individual items chosen on their own merits and the needs of the cook who's going to be using them. "People are more confident about what they're putting into their kitchen, based on their interests, lifestyle and tastes," she says. "Gone are the days of one-size-fits-all sets and everything needing to match." On the grocery side of the store, Goods for Cooks offers a cold case with cheeses and charcuterie. "You could basically come into our store and buy everything you need to put together a charcuterie plate," Sam said. The cheese selection includes about 10 cheeses at any given time, with the focus on Parmesan and other hard Italian cheeses as well as Vermont Creamery's offerings. Tea and coffee are sampled every day, and the selection also includes several different pastas and polenta. A vinegar and olive oil tasting bar offers a large assortment of olive oils, and the shelves also hold jams, jellies and compotes as well as cookies, chocolates and candies. "It's like a mini gourmet entertaining gro- cery store," Sam says. "It's a great place to buy a little treat for yourself or a gift for a friend." Food currently represents about a quarter of the store's revenues, and that share is growing "… as we educate through social media, our website and other marketing avenues," Sam says. "Everyone eats, so everyone's our customer. That seems very broad, but hat is literally the intention behind this busi- ness," she adds. "We're looking for peo- ple who are still exploring. We have cus- tomers who want to learn, and also cus- tomers who don't want to learn – maybe they just want some salami and cheese to take to a party. But we also have people coming in to look for knives or a tagine or a coffee. We strive to meet each cus- tomer's needs. We strive to cultivate a space where everyone feels comfortable, no matter their level of interest or experi- ence regarding food."