Traina Home Grown Launches New Barbecue Sauce Line
Traina Foods is launching a pair of new barbecue sauces, Sun Dried Plum and Sun Dried Apricot BBQ Sauces under its new Traina Home Grown brand. The sauces build on Traina’s position as the largest purveyor of sun-dried fruit in the U.S., and they incorporate the sun-dried fruits into the sauces to crate a nuanced balance of sweet and savory flavors. The sauces are available in 16-ounce squeeze bottles that will retail for $3.99 to $4.99.
Originally crated and served at The Fruit Yard, the Traina family restaurant in Modesto, California, these sauces also work as marinades and dips. Both flavors are complementary to a variety of meat, poultry and seafood dishes, and since they’re also great with vegetables, they’ll make a creative additive addition to dishes that put plants at the center of the plate.
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The new barbecue sauce flavors will be on grocery store shelves in 2018. They’ll be available to taste at the Summer Fancy Food Show.
A Condiment that Comes with Community
By Lorrie Baumann
To make it in the U.S., you need either financial capital or intellectual capital, according to Gerard Bozoghlian, whose family emigrated from Argentina to the U.S. in 1991; “Mom’s rich intellectual capital is an archive of Argentine culinary methods and traditions.”
Those recipes included authentic recipes for Argentinian chimichurri sauces that his mother, Azniv, had developed while she was cooking for the Bozoghlian family and friends. Azniv, herself of Greek descent and who had grown up in a Greek neighborhood in Argentina; the food she’d been served at home was what she knew. After she married Bozoghlian’s father, Carlos, and settled into housekeeping, she felt the need to expand her culinary repertoire, so she took herself off to culinary school. “The running joke in the family is that Dad told Mom that he could eat dolmades and moussaka a couple of times a week, but that he wanted his dose milanesa, lasagna and empanadas as often as possible,” Bozoghlian says. “She really has an ardent passion for food, to become one with the essence, the roots and eventual influences of Argentine culinary traditions. Every family vacation was grounded and planned around culinary excursions. Visiting the Rosa Mosqueta harvest in Bariloche or the tomato harvest in Rio Negro. As a family, much of our time spent bonding revolved around the discovery of ingredients and the overall appreciation of food and wine.”
After the family moved to the U.S. when Gerard, the youngest of three brothers, was 15, the older boys went off to college, one to UCLA and one in Pasadena, and the whole family focused on finding a sense of community for themselves in West Hollywood. “In Argentina, everyone was home for dinner at 9 p.m. In the States in the ‘90s, honoring a nightly family dinner schedule was a challenge. There was an increasing feeling of separation,” Bozoghlian says. “In Buenos Aires, extended family gatherings were the norm on the weekends. Here, we just had the five of us, and the Los Angeles work/university travel times and distances were spreading us thin. Maintaining our strongly bonded family unit meant everything.”
The family worked hard to turn Azniv’s recipe collection into the basis for a menu for an authentic Argentinian steakhouse that began attracting other Argentine emigres. “Slowly we developed the community we dreamed to have,” Bozoghlian says. Today we’re blessed to have guests who have been dining with us for 22 years. Families that discovered us when their children were toddlers are now hosting their college graduation celebrations at Carlitos Gardel.”
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Eventually, Max Bozoghlian, the oldest of the three brothers, became one of an early wave of professional sommeliers in Los Angeles, Rodrigo went off to law school, and Gerard, at 21, graduated from his apprenticeship under his mother to become the restaurant’s general manager. A couple of years later, Azniv decided that she’d laid enough of a foundation for the restaurant’s kitchen that she could take a step back from working a regular shift at the restaurant — although she is still very much in charge of the desserts there.
Somehow, Gerard decided that he wasn’t busy enough just operating the restaurant, and he began working on the development of recipes for the sauces so they could be preserved as shelf-stable products while still maintaining their authentic character. He found mentors in Freddy Carbajal, Founder and CEO of Dotta Foods International, Inc., and Eliot Swartz, co-Founder and co-Chair of Two Chefs on a Roll, Inc.“Freddy really took me under his wing. Introduced me to some of the top food scientists,” Bozoghlian says. “He wanted to see me succeed. Even with his and others’ help, it took five years to formulate the first product that’s shelf-stable, authentic in terms of composition: staying true to authentic ingredients found in chimichurri; and also authentic in terms of consistency. We don’t produce an emulsified paste. We produce a hand-crafted, free-flowing sauce, and it goes into the jar that way. There’s never a time when the full integrity of the sauce is not honored.”
“Argentines respond to Gardel’s Chimichurri because they recognize it as what they’ve always known chimichurri to be,” he continues. “That was my goal — to stay true and honor our traditions.”
Some of that story is now on the label of each of Gardel’s Fine Foods’ chimichurri sauces. All made with 100 percent extra virgin olive oil and no added sugar, they are Chimichurri Balsamico, Chimichurri Spicy Balsamico, Chimichurri Autentico and Chimichurri Lime. Each jar holds 8 ounces of sauce and retails for $8.99 to $11.99. Nationwide distribution is available. For more information, visit www.chimichurrisauce.com.
Red Duck Foods in Quest for Condiment Domination
By Lorrie Baumann
Red Duck Foods started with the idea that discriminating eaters who were putting great thought into their foods, sourcing them carefully, cooking them with all the skill they could muster and setting them proudly onto the table – only to see them doused with mass-produced condiments. “We went to a local campus bar, and over a basket of Tater Tots and some beers, we recognized there was a disconnect,” says Jess Hilbert, co-Founder and Marketing and Sales Manager for Red Duck Foods. “Restaurants were calling out suppliers on the menu for their proteins, but people were happy to dump junk on thoughtfully sourced proteins.”
This disconnect was significant to Hilbert and the friends who were with her because they were fellow students in a university class called “New Venture Planning,” and they had an assignment to design a business. The assignment was to conclude with a presentation to their class. “We made the ketchup and brought in some french fries, and everybody really liked it,” she says.
The three friends who’d partnered on the project: Jessica Hilbert, Shannon Oliver and Karen Bonner, decided that they didn’t have to end their project after they’d gotten their grade – they could actually start a company and go into production. In 2013, they launched their Red Duck condiments in six stores in Eugene, Oregon. From the beginning, they made their ketchup and barbecue sauces with fresh, ripe, organic tomatoes and other organic ingredients. “We were committed to using organic ingredients. They tasted better, and we thought they were the right thing to do,” says Hilbert.
Then, last year, the company took another step forward by becoming a Certified B Corp. “In addition to sourcing good ingredients, we wanted to take the next step as a company and let people know we were more than just about making a profit,” Hilbert says.
It’s a project that the company had been working on ever since the partners heard what B Corps are all about: for-profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. They knew right away that they wanted that model for their business.
For many this means reacting to particular subconscious beliefs held in our cellular memory by an emotional http://icks.org/n/bbs/content.php?co_id=SPRING_SUMMER_2011 cialis price reaction or in some cases a rather unemotional intellectual left hand brain response completely negating any form of wisdom teachings. Men are all the time wishing sildenafil canada pharmacy to perk up their sexual performance more. Sleep too plays an important role on generic levitra icks.org how well you play in the intimating session. From the various drugs invented there are some which have a ball http://icks.org/n/data/ijks/1483475739_add_file_3.pdf cialis generic purchase whereas others have vibrators. The long application process was their first hurdle, and what their answers to the detailed questions showed both them and B Lab was that their company didn’t yet measure up. “You have to document everything,” Hilbert says. “We failed miserably the first time we took it.”
But if the process showed them that they didn’t measure up – yet – it also showed them where they could improve. After a year off to regroup and recover from the disappointment, Red Duck tried again. “They’re great coaches in helping you put good practices in place to edge closer to that certification,” Hilbert says. “We use it to keep ourselves honest and grow a strong business inside and out. What has been most wonderful about joining the growing community has been the outpouring of support from other certified B Corps. They’re working with us.”
For Hilbert, B Corp certification is less a marketing tool, since consumers don’t know much about it, than a tool to improve the the supply chain for the ingredients in her company’s products, but Red Duck’s commitment to transparency goes even beyond that. We can do everything in our way to make sure that all of our practices mean that the consumer is getting an honest sauce, anThe rising tide lifts all boats. If more companies are committed to transparency, maybe we’ll see less headlines about people taking shortcuts.”
Today, Red Duck Foods is aiming at world “condiment domination.” The company’s products are distributed in 2,500 stores. Most of those are in the United States, but in 2017, the company began exporting to Canada, Australia and Hong Kong and is expecting to add more countries to that list this year. “There is a thirst for American-style sauces abroad. But the taste is also for companies with honest ingredients, transparent business practices, and a good story behind them,” Hilbert says.
The company’s product line-up includes its Original Ketchup, Smoky Ketchup, Curry Ketchup and Spicy Ketchup along with Smoked Applewood Molasses, Hot Honey Chipotle and Sweet Mustard Peppercorn BBQ Sauces and a Seafood Cocktail Sauce.
The newest introductions are a trio of organic taco sauces that can be used both as condiment and simmer sauce. They are Approachably Mild Taco Sauce, Uniquely Korean Taco Sauce and Actually Spicy Taco Sauce. “It’s been a pretty fun ride,” Hilbert says. “”We’re seeing a lot of Millennials who are willing to spend money on companies that are authentic and have social values in place. We are Millennials. We can tell that story to our peers.”
