Prize-Winning Pacific Pickle Works Expands Production
By Lorrie Baumann
Away out West where the sun sets over the ocean, Bradley Bennett is a pickle-packing pro. He’s the founder of Pacific Pickle Works, which is making a name for itself as a maker of some of the zippiest garnishes you can plunk into a cocktail.
Last year Pacific Pickle Works’ Jalabeaos won a Good Food Award, and this year, Brussizzle Sprouts won the Specialty Food Association’s sofi Award for the best appetizer and Asparagusto! won a Best of Show award from the Los Angeles International Spirits Competition. “That run of victories was kind of fun!” commented Bennett, Pacific Pickle Works’ Principal Pickle. Those are on top of awards for the company’s Bloody Mary Elixir from the San Francisco World Spirits Competition, Los Angeles International Spirits Competition and the SIP Awards, an international spirits competition in which consumers are enlisted to judge.
Bennett defines the Pacific Pickle Works product line as a West Coast take on pickles. “So much of the pickle tradition in the U.S. is an old East Coast, New York kind of a thing that came mostly from European immigrants who brought their tradition over,” he said. “We saw that as an opportunity to do something a little different.” The West Coast influence gave the Pacific Pickle Works products their Latin flavors inspired by the cuisine to be found in the local taquerias and Asian-inspired flavor fusions like Fenn Shui, for instance, which is a fennel root pickled in a rice vinegar blend spiced with citrus zest, ginger and Thai chili. The Asian-influenced ingredients make a nice complement to the fennel root, which doesn’t work with a traditional savory treatment, Bennett said. “We’re just sort of paying homage to those kinds of things – using chiles, keeping everything very fresh and crisp,” he added.
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Pacific Pickle Works also relies heavily on southern California’s bounty of produce. Bennett buys much of his produce from local organic farmers the day after it’s picked, and then it’s in the jar soon afterwards. The speed of that transition from field to pickle jar produces a product with both extra crispness and fresh taste, he said.
Bennett’s been playing with combinations of local produce and spices for about a decade, making batches of pickles and handing them out as gifts to friends and family before he started selling them to a few local Santa Barbara retailers in 2011. The pickle packing continued to be a small side project for the next few years, but then more retailers started spotting his pickles on their competitors’ shelves and began coming to him. By late 2012, Bennett realized he had a full-time business on his hands and started looking for ways to increase his production with the construction of a new facility to take the place of the shared space in which he’d been working, trading his pickles for the use of a kitchen. He found an old warehouse and built a kitchen into it, leaving the rest of the space as storage for his pallets of jars and the product that’s waiting to be shipped. The new facility opened in September, 2015, and the increased capacity has meant that Bennett was able to team up with a distributor and expand the distribution of his products outside southern California. “We make everything here, by hand. No outsourcing, no copacking of anything,” Bennett said. “It has really changed things for us – allowing us to scale our business to these new demands.”
Retail prices for Pacific Pickle Works products range from $8.99 to $10.99 depending on variety. For more information, visit www.pacificpickleworks.com.
CHEVOO: Convenience and Flavor in a Cube
By Lorrie Baumann
Cheese has always been a very convenient, very versatile food, but CHEVOO is upping the convenience factor with a product that offers both trendy flavors and enough versatility to make it an attractive option through the entire day.
CHEVOO is cubed fresh goat cheese marinated in an infused olive oil and packed in a 7.1-ounce glass jar. Service as a snack can be as easy as dipping into the jar and spearing out a cube of the cheese, but CHEVOO is also useful as a convenient ingredient to toss over a salad or into an omelet pan. “When I was importing and distributing artisan cheese in Australia, 50 percent of our customers were chefs. They’d buy a lot of different cheeses for their menus, but they would typically not use any one cheese on breakfast, lunch and dinner menus. Marinated cheeses, because they’re flavorful, crumble, spread and melt well, could be stirred through a dish or crumbled on top of a dish, so chefs were using them throughout the day on all three menus. Foodies saw that trend and followed suit,” said Gerard Tuck, who founded CHEVOO together with his wife Susan.
The Tucks were living in Australia, with Gerard working with an importer and distributor of artisan cheese, when they decided that they’d like to strike out for themselves in the United States. “We just decided to pack our bags and move to California and start the process of seeing whether it was something we could do,” Gerard said. “Having worked for the largest importer and distributor of artisan cheese in Australia, with marinated cheeses being our biggest category, it was a telling sign that this category had potential in the U.S.”
Gerard spent the first year in the U.S. attending Stanford’s graduate business school, living on campus with his wife and three children. “As an international person wanting to move to the U.S. and start a business, it’s a bit tricky to get a visa,” Gerard said. “Going to school was a shortcut to getting the visa; you get a 12-month honeymoon after graduating to get established.”
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After 15 months developing the recipes for CHEVOO, which is now offered in three varieties: Aleppo-Urfa Chili & Lemon, California Dill Pollen & Garlic and Smoked Sea Salt & Rosemary, the product was launched onto grocery store shelves in September 2015.
CHEVOO is made from goat curd sourced from local goat dairies in northern California. Then, a flavoring is blended through the goat curd. Olive oil is infused with a botanical that’s crushed and steeped into the olive oil over four to eight weeks. “It’s a very slow and natural process to get the flavor into the olive oil,” Gerard said. “Our most popular blend has smoked sea salt and cracked pepper blended through the goat curd. We then pair that with a rosemary-infused olive oil. It works nicely in that you get one flavor that pops out from the goat curd and one that pops out from the oil.”
The product, selling for $9.99 for the 7.1-ounce jar, has been in stores up and down the West Coast for about 12 months now, and it’s been enough of a hit that the Tucks are moving their operation out of a shared space in southern Oregon and into a new facility in Healdsburg, California, that’s currently under construction. “We’re absolutely planning to stay in the U.S. We love it here. It has a mix of cultural elements that are very familiar to us, and some that are quite different, quite exciting,” Gerard said. “The depth to which the U.S. culture embraces entrepreneurship and innovation is unique and really attractive.”
For more information, visit www.chevoo.com.
Meijer Commitment to Local Craft Breweries Creates More Than $100 Million in Economic Impact
Meijer began carrying its first craft brew more than 20 years ago. Today, Meijer remains committed to the growing industry and the up-and-coming local breweries across the Midwest.
The Grand Rapids, Michigan-based retailer’s commitment to local craft breweries represents an annual economic impact of more than $100 million across the Midwest. Meijer expects to stay on par with its projected double-digit volume growth in craft beer sales, as the retailer has experienced over the past three years. With respect to Michigan-based craft beer alone, Meijer reports it has seen a 20 percent increase across its six-state footprint so far this year, said Rich O’Keefe, Meijer Senior Buyer, during a recent exclusive roundtable gathering of some of the best craft beer breweries in southeast Michigan.
“We attribute this growth to establishing a great dialogue with craft beer breweries throughout Michigan and cultivating their popularity across our retail foot print,” said O’Keefe at Atwater Brewery in Detroit. “The consumer response has been tremendous. It proves that the thirst for Michigan craft beer is apparent throughout our retail markets. We are proud of the great products Michigan-based breweries produce and look forward to expanding the availability and building the popularity of other great regional breweries.”
Meijer gathered together several Detroit and Michigan-based brewery owners and founders at Atwater Brewery to discuss product trends and the state of the local craft beer industry. The event kicked off local in-store tasting events with area craft “brewlebrities” on site at select Meijer stores.
Participants included:
Joe Short: Founder/Owner of Short’s Brewing Company
Mark Reith: Owner of Atwater Brewery
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Kyle VanDeventer: Sales Manager of Griffin Claw
John Leone: Owner/President of ROAK Brewing Company
Tony Grant: Owner of Jolly Pumpkin Artisan Ales, North Peak Brewing Company and Northern United Brewing Company
Chase Kushak: Co-Founder/CEO of Founders Brewing Company
Matt Moberly: Director of Business Insights of Bells Brewery
“The concept of craft beer – especially in Detroit – has grown quickly from a garage hobby to a viable economic engine for Detroit and Michigan,” said Peter Whitsett, executive vice president of merchandising and marketing for Meijer. “We are proud to celebrate the craft masters who drove this industry to where it is today in Detroit. Their commitment to quality and craftsmanship is fueling demand for craft beer in and around Detroit.”
Meijer began carrying its first craft brew – Bell’s Oberon – 20 years ago at a single Kalamazoo store, and today sells more than 550 different craft beers from 220 local breweries across the retailer’s six-state footprint. Of those, 40 are produced by Detroit or southeast Michigan breweries. Meijer continues to partner with local craft brewers to expand their distribution. In fact, Michigan craft beer sales account for 31 percent of the retailer’s craft beer sales and 10 percent of the retailer’s total beer sales.
“Being in the same room with this group of craft brewlebrities – knowing their histories and the how far they’ve come is truly amazing,” said Shannon Long, Producer and Co-host of “Pure Brews America,” who moderated the roundtable discussion. “I think what makes them great is that they are focused on their core and not the next hot thing. They don’t need to follow a trend because they are the trend. “
