Hellman’s Enlists Casey Wilson to Spice Up Campaign
Hellmann’s is celebrating the launch of its Spicy Mayonnaise Dressing by teaming up with actress and comedian Casey Wilson to introduce the “Get Spicy” campaign, which encourages people to add some spice to their life in the kitchen and beyond.
Wilson, best-selling author and co-host of the hit podcast “Bitch Sesh,” will serve as the official Spicy Ambassador and share her own tips on how she gets spicy in her daily life, while encouraging people to “get spicy” with their own routines. In her role, Wilson will oversee the #GetSpicy contest on Twitter which invites people to share their tips using the hashtag #GetSpicy. Every tip entered into the #GetSpicy contest will have the chance to be featured on limited-edition bottles of Hellmann’s and Best Foods Spicy Mayo that will be sold in stores this summer. Wilson will choose two winning tips, one for Hellmann’s and one for Best Foods bottles and the winners will also receive the ultimate “spicy” night out, including dinner at a restaurant of choice, an overnight hotel staycation, and chauffeured car service.
“I’m honored and humbled to be THE official Spicy Ambassador, a role I take very seriously,” said Wilson. “Hellmann’s new Spicy Mayo makes it so easy to get spicy in the kitchen and I’m here to help make it just as easy to add a bit of spice to everyone’s lives with a few ideas of my own. Like starting in the bedroom, where I’m most notorious for getting spicy… with a 20-minute nap in the middle of a Tuesday. That’s right, just 20 minutes is all you need to get spicy.”
To enter the contest, U.S. residents must follow Hellmann’s or Best Foods on Twitter and then post a written tip for how they “Get Spicy” using #getspicy and either #hellmannscontest or #bestfoodscontest from May 10-22. The contest’s official rules can be found on here.
In addition to the contest, people can get a customized spice rating using Hellmann’s SpicyMeter on Twitter. When users like the Hellmann’s SpicyMeter tweet, the SpicyMeter will scan their behaviors and send a custom message from Casey Wilson, letting them know how much spice they’re bringing to their Twitter feeds.
“The launch of Hellmann’s new Spicy Mayonnaise reminds us that a little spice has the power to transform our favorite meals into something more flavorful and exciting,” said Ben Crook, Senior Marketing Director for Hellmann’s North America. “Together, with our Spicy Ambassador Casey Wilson, we hope to inspire everyone to Get Spicy in the kitchen and beyond.”
Flavored with a delicious sriracha pepper blend and made with real chili peppers, Spicy Mayo delivers mild-to-medium spice to enhance any meal – from traditional mayo dishes such as sandwiches, wraps, and burgers – and much more. The new product will be available in an 11.5 oz squeeze bottle for $4.49 (SRP) at local retailers beginning this month.
For more information about NEW Hellmann’s Spicy Mayonnaise Dressing, signature recipes, contest rules, and the “Get Spicy” campaign, visit www.timetogetspicy.com.
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Nutritionally Dense Cooking Sauces with Global Flavors
By Lorrie Baumann
Mesa de Vida is a line of cooking sauces based on fruits and vegetables that are designed to inject flavor and convenience into meals prepared with the intention of catering to those concerned about maintaining their health. “My goal is to make products that make it easier for people to cook, to get to the table more often, and they don’t have to sacrifice flavor or health for a great meal,” said Kirsten Sandoval, the Founder, Chief Executive Officer and Chef behind Mesa de Vida. The line currently has five sauces: Smoky Latin, Creole, Caribbean, Mediterranean and North African. The next sauce to join the line is likely to be one based on an Asian flavor profile, Sandoval said.
She started making sauces while she was working as a personal chef catering to the performance needs of professional athletes. “They needed to be eating healthier foods. My players were like little boys – they didn’t like eating their vegetables,” Sandoval said. But while the athletes didn’t necessarily want to see vegetables on their plates, they still needed the nutrition that vegetables provide, so Sandoval responded by creating flavor bases from fruits and vegetables, herbs and spices that she could add to soups and stews. Her goal was a low-sodium flavor base with no added sugar that she could conveniently add to a wide variety of dishes to create the flavors that clients preferred along with the nutrition that allowed them to perform at their best. Each client had a customized flavor base that matched the flavors he preferred. “I began altering the flavor bases with food profiles from around the world that the athletes recognized as the flavors of their homes,” she said. “If I made them a chili, it had the flavor they were looking for…. They were getting the nutrition they needed, and they weren’t looking at a pile of vegetables.”
After a day of cooking for her high-profile clients, she’d come home to her family and cook dinner for them. It didn’t take her long to figure out that she could use at home the same idea that had served her to manage the nutritional needs and personal tastes of her clients, especially since her children had their own nutritional needs and personal tastes. She tried looking for some of those flavor bases in the spice aisles of her local grocers but found that the spice blends she was seeing there often contained the salt or sugar that she didn’t want to include in her food and realized that other home cooks were faced with the same problem for which she already had a solution – a range of global gourmet recipe starters and cooking sauces that are concentrated flavor bases common in professional kitchens, but made for the home cook.
She launched her business in 2017, while she was still working as a personal chef by selling the sauces online and at small specialty shops. “I would drag my kids around to farmers markets to start getting the word out about them,” she said. “You don’t have to buy every spice under the sun to have a meal with global flavors, and you don’t have to chop a whole basket of fruits and vegetables as well.”
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She notes that each of the sauces in the line can be used to flavor a wide variety of soups, stews and slow-cooker recipes, and each represents a region with a culinary tradition of gathering around the table every day. “I really hope that these sauces can have people here have that same inspiration and help them get to the table every day,” she said.
The Mediterranean sauce is the newest in the line. Its flavor profile is characteristic of Italy and Greece rather than the northern Africa area of the Mediterranean region. “It’s a fantastic base for a simple beef stew. Beef, a jar of sauce, some chickpeas and into the slow cooker,” she said. “It’s a really rich jar, so when you open the jar, it’s like cooking from scratch. It’s like having your personal chef do most of the work for you.”
The next sauce that’s in development is a response to consumer requests for an Asian-inspired sauce that’s free from gluten and is low in sodium, Sandoval said. “From there the sky’s the limit,” she added. “I would love to start developing more obscure regional flavors that people find new and also global hot sauces. I want it to be something that customers can’t find very easily and that also have the health profile they need. That’s the mission going forward.”
Each of the sauces is packaged in a 9-ounce jar that retails for $8.99 on Mesa de Vida’s website at www.mesadevida.com, which also offers additional information.
America’s Original Beer Cheese Spread
By Lorrie Baumann
Hall’s Beer Cheese is America’s original beer cheese, developed in the 1930s to be served at a riverside tavern in central Kentucky that’s been in operation since around the time of the American Revolution. “The tavern has been there since Daniel Boone’s time,” said Kit Crase, who owns the Hall’s Beer Cheese brand today. “The restaurant is right on the river. It was very close to Fort Boonesborough, so there’s been something there since about 1780 – continuously.”
The Hall’s Beer Cheese brand was spun off from the restaurant operation a few years ago and is now devoted to a range of products that includes Hall’s Original Snappy Blue Cheese, Hall’s Hot-n-Snappy Beer Cheese as well as a Benedictine Spread based on cucumber and cream cheese with some garlic notes that’s very popular in Kentucky, particularly around Kentucky Derby season, Crase said.
The company has additional products in the pipeline that will be introduced in advance of the holiday entertaining season. Those will include a line of cheese balls made from all natural ingredients. They’ll be offered in a wide range of flavors, including Bacon Jalapeno and about two dozen more. The company also makes Queso and Harissa Queso dips as well as a Pimento Cheese that has won kudos in blind taste tests, Crase said.
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Hall’s Beer Cheese is made in both Wisconsin, through a partnership with a cheesemaker there, and in Kentucky, so that it qualifies for the “Kentucky Proud” certification for locally produced products. It contains no oils or fillers, and the beer flavor isn’t overpowering, so it will be complemented by any beer that’s consumed along with it, Crase said. “Any beer goes with it. I personally like an IPA or a Guinness, but any beer goes with it,” she said.
While most Hall’s Beer Cheese fans are probably happy spreading it on crackers or inside sandwiches, Crase also likes to add it to her breakfast omelet filling, and she has an apple tart that she has made with it. Hall’s Beer Cheese also melts beautifully over chili or a burger, Crase said. “There’s no wrong way to do it,” she said.
Hall’s Beer Cheese is offered in 8-ounce, 24-ounce and 5-pound plastic tubs. Distribution is available nationally for wholesale, and the product has fans all over the U.S. who buy Hall’s Beer Cheese online through the company’s website.
