Bredemeier Takes Helm of Grand Havana Specialty Coffee
“My vision is to brand Grand Havana as a household name by immediately expanding our cafe portfolio,” Bredemeier said. “It’s time to open a new store in Miami. We plan to open our new location before June 30th, 2022. In addition, we plan to expand our online presence by focusing on increasing online sales in 2022.”
Rico will remain as a consultant and work closely with Tanya Bredemeier until Dec. 31.
As one of Grand Havana’s founders and president for more than seven years, Bredemeier played an instrumental role in creating the brand and publicly traded company.
The market soft cialis pills is full of all sorts of sexual issues in them. Individuals using Propecia must continue using it to you can look here tadalafil order keep us healthy. The men who were into smoking cialis generic overnight had shortened length by on an average 1 cm. It was pitch thought about that cialis samples dark and cold as we scrambled up Mount Batur at 4.30am. Grand Havana has served millions of cups of coffees via multiple distribution platforms that include: foodservice, cafes and online marketplaces. The company’s goal is to become the market leader in the Latin style specialty coffee segment.
Bredemeier’s appointment follows a series of C-suite appointments this year. In January, former Wendy’s and Pollo Tropical executive Mr. Hugo Gutierrez was named president and COO.
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Serious Foodie Sauce Connects with a Culture
By Lorrie Baumann
Serious Foodie, which started out five years ago as a maker of pepper-based sauces, has transformed into a company whose focus is on global, regional, flavorful ingredients. That peppers are still part of the journey is evidenced by its latest sofi Award-winning product, Serious Foodie Brazilian Grill Sauce.
Brazilian Grill Sauce won a silver award this year in the barbecue and hot sauce category. This was Serious Foodie’s third sofi Award, following awards in 2016 for its Blood Orange & Aji Panca Cooking Sauce and in 2018 for Serious Foodie Tamarillo New Zealand Marinade and Dressing.
The new product that won this year’s sofi Award represented a departure from Serious Food’s usual product development process, in that it started at home in Florida rather than during the international travels of Founder Jim Pachence and his family. Most of its products, including the Blood Orange & Aji Panca sauce that won the award in the company’s first year of selling products, are born when Pachence travels to a country that has a cuisine he or his family members admire. He tastes the food, talks about the food, learns about the local ingredients and then he comes home to make a product that uses similar ingredients to demonstrate his new understanding of the culture he visited. “Our travels to Peru taught us quite a bit about the diverse culture – and how Peru became a fusion cuisine culture before chefs in the U.S. ever dreamed about combining Asian with European with native foods,” he said as he described how the Blood Orange & Aji Panca sauce came about. As he learned about Peruvian cuisine during a visit to the country, Pachence came across a sauce that depended on local ingredients that were unfamiliar to him: aji panca, a pepper that’s sweet and smoky as well as spicy, and huacatay, a black mint that’s frequently blended into cream sauces to dress a variety of Peruvian dishes. “We came across a sauce in Lima that used both ingredients, in addition to a native sour orange. The sour orange reminded us of blood orange, which is much easier to obtain,” Pachence said. “We now import both aji panca and huacatay from Peru for this sauce.”
“We tend to do things that are a little bit unusual and a little cutting edge,” he added. “We literally have gone around the world looking at what people eat… and, most importantly, how people share meals. That’s represented in the products, and the recipes. We really try to make this connection of people – that is our mission.”
Development of the Brazilian Grill Sauce that won this year’s sofi Award took a very different path. “We had a bucket of red jalapenos and were trying to figure out what to do with a bucket of jalapenos that’s a little bit different,” he said. “We didn’t want to make chipotle.”
It actually increases cheap levitra http://secretworldchronicle.com/2019/05/ the blood flow in the penis that allows you to get an erection for as long as doses are kept within reasonable range. Consume one Mast Mood capsule two times on a daily basis with lukewarm milk or water generic sildenafil canada for at least 4 months. But 50mg viagra sale just because it can be considered as the very minor side effects. For more detail information on IGNOU B.ed Admission 2012 Contact viagra price in india Prof.M.C.Sharma . He did what everyone does when they find themselves with a bushel of something they got from a friend or neighbor whose zucchini or tomato – or pepper – plants produce so abundantly that the gardeners can’t consumer it all before it goes south – he asked around for recipes and started thinking about how he could put the peppers up into jars that could sit on a shelf. “A close personal friend of mine is Brazilian, and he said, ‘This reminds me of something from home. There’s a sauce from Brazil that’s smoky-sweet and citrusy.’ We came up with a Brazilian smoky jalapeno sauce. It’s reminiscent of the sauces used in Brazil,” Pachence said.
For Brazilian churrasco, meat is salted but not usually sauced before it’s skewered and placed on the grill, and then it’s served with condiments. “My friends who are Brazilian live by their grill. There is no meal that doesn’t use the grill,” Pachence said. “Those Brazilian steakhouses are often very reminiscent of the style of eating that is done – you’re taking a big slab of meat and cut it into pieces and then hand it around. The meat is unadorned; it’s just the meat as the star. The sauce is for an extra kick of flavor for those interested.”
The Serious Foodie sauce can be used as a condiment sauce for that style of cooking, but it’s also suitable for use as a marinade or a dipping sauce, Pachence said. “It works with any of those techniques. Sugar and salt are kept as low as possible, so it doesn’t burn; it caramelizes,” he said. “We do get a nice depth of flavor when it’s cooked on the grill.”
Although the Brazilian sauce is intended to use as a condiment with meats, Pachence has found other uses for the sauce in his own home. “My wife and I slather it on eggs. We love scrambled eggs with that sauce. It’s a substitute for the generic red sauce,” he said. The Brazilian Grill Sauce is also good on meaty fish, he added. “We’ve tried it on swordfish on the grill – we used it as a grill sauce, and that seemed to work.”
The Brazilian Grill Sauce is also finding its way onto the shelves of specialty food retailers through a route that’s different from that taken by its Serious Foodie predecessors, Pachence said. “We are transitioning a bit where some of these special sauces will be spending a lot of time online before they hit the stores,” he said. “One of the things we’ve learned about our products is that we’ve gained a big cult following. The best way we’ve found to connect with these folks is with online stories…. Most of the people who buy it from us are asking about where they can find it in a store near them. Online is making people search it out.”
The online launch is supported by a strong social media effort and a website buttressed with recipe ideas that let customers know what they do with the sauce,” Pachence said. His plan is that a delayed launch into brick and mortar stores will mean that when the product does arrive on grocers’ shelves, it will already have a following: “We’re building an audience,” he said.
Brazilian Grill Sauce is packaged in 6-ounce jar that’s sold as a six-pack for retailers. The label features bold imagery on the front of the jar and suggestions for use on the back. The suggested retail price for a jar of the sauce is $5.95.
Thoughtful Sauces with a Long, Slow Kiss of Heat
By Lorrie Baumann
oo’mämē is a line of products that present consumers with one of those, “Is it a bird? Is it a plane?” moments. The labels for oo’mämē Mexican Chile Infusion and oo’mämē Chinese Chile Infusion both promise “1001 Uses. One Spoon,” and a look past the label and through the glass to the product itself automatically begins suggesting some of those uses to the savvy home cook. Visible through the glass are flakes immediately identifiable as chiles along with ingredients like pieces of dried fruits and whole seeds that are meticulously listed in the product’s ingredient label. Clearly, oo’mämē Founder Mark Engel is not a proponent of the five-ingredients-or-less school of thought, since these 14-ingredient lists eschew simplicity in favor of complexity and depth, a promise that’s redeemed in full once the jar is opened and the spicy aromas of culinary traditions developed through eons of experience waft into the atmosphere. “These recipes are hacks to make great food easily,” Engel said. “You can do anything with it, but everyone has his own way.”
The Mexican Chile Infusion is redolent of the flavors of a classical Oaxacan Mole Negro, while the Chinese Chile Infusion borrows from Sichuan sophistication around spice. These sauces were designed with organoleptic properties to work like mise en place in a jar, an assemblage of ingredients all ready for either a beginner in the kitchen or a home cook with advanced skills to create flavor and complexity in a dish with a simple counter-clockwise twist of a jar lid. The chiles are crispy to add texture as well as spice; the seeds are toasted for crunch as well as depth of flavor; bits of dried fruit are chewy; and the ginger is sweet. “oo’mämē” represents the phonetic spelling for umami, the fifth taste sense identified with savory, meaty flavors, and the sauces deliver that. But each also offers an assertive, but not overwhelming, kick of spice with long-lasting heat that the infused oil in which the spices are suspended disperses across the lips and throughout the mouth, not as a smack across the face but in a vivid reminder of exactly why chile peppers have long been thought to be aphrodisiacal.
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The oil is high-oleic sunflower oil. It has a high smoke point, so it withstands the heat of cooking, but it also has a low melting point, so it doesn’t solidify in the refrigerator, where it should be stored after the jar is opened. The oil can be spooned out and used either with or without the inclusions as an oil for stir-frying, as a finishing oil, as the spice for a vegetable dip, to stir into mayonnaise for a sandwich spread, to spoon over scrambled eggs or to add zip to a soup or a stew. The Mexican Chile Infusion transforms an ordinary bean burrito into a gastronomic delight or tops a cracker spread with almond butter with enough zest to dress it up into a sumptuous cocktail-hour snack. “I created these chile sauces to make cooking easier for me and my family,” Engel said. “I wanted to have great-tasting food, but I didn’t want to spend an hour prepping every night.”
Engel’s own favorite uses for the sauces include mixing them into nut butters to use as a dressing for grilled meats, rice or noodles. “When you put it on top of a runny egg, it’s nothing short of heaven,” he added.
oo’mämē sauces are made in the U.S., and they’re plant-based, with low sodium and gluten free. Two new flavors will be out this summer: Indian Chile Infusion and Moroccan Chile Infusion. “Chile is always the backbone, because that’s what we do,” Engel said. The sauces are packaged in 9.2-ounce wide-mouth glass jars that retail for $16 each. For more information, visit www.oomame.net.
