Gourmet News

Specialty Food Producers Take Home the Gold

Published July 15, 2016

By Lorrie Baumann

La Pasta‘s Radicchio, Parsnip & Apricot Ravioli has won the 2016 sofi Award for Best New Product. Radicchio is sauteed with a little bit of balsamic vinegar to bring out the sweetness of the vegetables and then folded into ricotta, parmesan and mozzarella cheese together with roasted parsnips and dried apricots. The filling is then enclosed in La Pasta’s signature pasta with black pepper pasta stripes.

“We got lucky. It happens,” said Alexis Konownitzine, President of La Pasta, “Our chef Kristen made the product and will be at the Fancy Food Show.”

La Pasta already had several sofi Awards for products including its Marinara Sauce and Beet, Butternut Squash & Goat Cheese Ravioli. This year’s winner was selected from among 23 finalists in the Best New Product category by the sofi judging panel of culinary experts in a blind tasting. Overall, 28 products were named winners and 100 named finalists from among 3,200 entries this year.

This year’s judging diverged from the methodology used for the past couple of years, in that the judging was completed before the Summer Fancy Food Show and winners were named at the same time as finalists. This process was designed to make the judging more fair and transparent, according to the Specialty Food Association, which owns the sofi Awards program. The products were judged by criteria that awarded 70 percent of the product’s score for taste, which included flavor, appearance, texture and aroma and 30 percent for ingredient quality, which included a consideration of whether any of the product’s ingredients were artificial and whether they were combined in a creative or unexpected way. One winner was chosen in each of the 28 judging categories, and the top 4 percent of the entries in each category were named finalists. No awards were presented this year in classic, foodservice or product line categories, which were part of last year’s contest.

CFM_Prosciutto-slice Finalists for the Best New Product award included Dalmatia Sour Cherry Spread from Atalanta Corporation, Jansal Valley Boneless Prosciutto Toscano D.O.P. from Sid Wainer and Son Specialty Produce and Specialty Food, Organic Stoneground Flakes Cereal — Purple Corn from Back to the Roots and Sliced Prosciutto (Domestic) from Creminelli Fine Meats. “Prosciutto is everywhere in the U.S., but we do it differently, using whole-muscle Duroc pork that’s 100 percent vegetarian-fed with no antibiotics ever. We layer it in the tray by hand instead of by machine,” said Kyle Svete, Creminelli Fine Meats’ Director of Sales for National Accounts. “We invest in people, not machines. It’s part of who we are – people, animal, craft…. We have machines to help us do our job, but it’s really about the people. The recyclable tray and the elegant look of it elevates the product and the category.”

“We’re proud of it. We put the ingredients right on the front of the label,” he added. “That’s all there is to it – time, love, pork and sea salt.”

Chocolate-covered Cocomels – 5 Salts from JJ’s Sweets, Gourmet Honey Spread: Salted Honey from Cloister Honey LLC, Wild Boar Salted Star Anise Single Origin Organic Dark Chocolate Bar from Hagensborg Chocolate Ltd., Original Tangerine Sriracha from Just Jan’s Inc., Mr. Hot Stuff Pepper Spread from Steppin’ Out LLC, Clementine Crush Extra Virgin Olive Oil from Enzo Olive Oil Company/P-R Farms, Inc. and Deschutes Brewery® Black Butte Porter Truffle from Moonstruck Chocolate, Co. were also among the finalists for the Best New Product Award.

Other finalists were Pineapple Habanero Caramel from JulieAnn Caramels, Frozen Passion Chia Lassi from Monsieur Singh LLC, Chicken Fat (Schmaltz) Premium Cooking Oil from Fatworks LLC, Avocado Oil Mayo and Licorice Mint Tea from Chosen Foods, Inc., Chili Crunch Bar from Vivra Chocolate, Vegan Stone Ground Hazelnut Butter from Karmalize LLC, Raspberry Amaretto Preserves from Robert Rothschild Farm, Orange Artisan Fruit Cracker from Simple & Crisp, Gluten-Free Coffee Brownie from Savvy Girl Baking Company and Dark Moon from Marin French Cheese Company.

In the remaining categories, Brussizzle Sprouts from Pacific Pickle Works, Inc. was named the best appetizer. The Spice Hunter, Inc.’s Coriander Lime Global Fusion Rub was named best baking ingredient, baking mix or flavor enhancer, Ginger Hemp Granola from Michele’s Granola LLC was the best in the category for breads, muffins, granola or cereal, and Vermont Creamery’s Bijou was judged the best cheese. Vermont Creamery’s Bonne Bouche was a finalist for the award both this year and last year.

Previously only old 100mg viagra effects djpaulkom.tv men use to suffer with the erectile dysfunction, but due to the long lasting effectiveness. One of my friends told me that he had acute hair loss and was a dejected man like wholesale viagra pills me. Women owe a lot to these companies. generic levitra cheap http://djpaulkom.tv/spin-magazine-salutes-da-mafia-6ix-with-rap-song-of-the-week/ Those who are of the opinion that branded medicines are of high cialis tadalafil generic cost while Kamagra maintains the level of affordability so that every global user gets to take the benefit of the medicine. Money on Honey by Droga Chocolates won the sofi in the chocolate category, and Bittermilk LLC’s No. 3 Smoked Honey Whiskey Sour won the award in the cold beverage category. Bittermilk was a sofi finalist last year with the same product. Non-GMO Salted Caramelized Fig Spread from King’s Cupboard was named the best condiment, and Sea Salt & Vanilla Farmstead Goat Milk Caramels from Big Picture Farm LLC received the award for the best confection. Big Picture Farm won sofi Awards last year for best new product with its Raspberry Rhubarb Goat Milk Caramels and for best confection with its Goat Milk Chai Caramels. Moon Dance Baking’s Holly Baking Cookie Brittle Cinnamon & Spice was named in the category for cookies, brownies, cakes or pie.

Barnier Pimento Sauce with Preserved Lemon from FoodMatch Inc. was named best cooking, dipping or finishing sauce. Cranberry Pistachio “The Original” from Jan’s Farmhouse Crisps was named the best cracker. Epicurean Butter’s Organic Cocoa Coconut Butter was named in the category for best dairy or dairy alternative product. “The reason this is something really new and innovative is that this is organic pasteurized cream, organic coconut oil, organic honey, organic canola oil, organic cocoa powder and Himalayan pink salt. It’s good on crepes, pancakes French toast. We actually just love it on a baguette,” said Janey Hubschman, who co-founded Epicurean Butter with her husband John, who’s the chef and still does all the formulations for the company’s products. “It’s got a lovely mouth feel with the butter and the coconut oil and then the finish of the salt.” The Organic Cocoa Coconut Butter is part of a product line that includes 13 finishing butters, of which two are organic. The company has just installed new equipment in its plant that allows Epicurean Butter to produce single-serve squeeze packs. Each of those has 190 calories for a 1-ounce serving, and Hubschman expects that the single-serve packaging will draw a lot of interest from the producers of home-delivered meal kits.

bourbon maple hi res (2) Bourbon Matured Maple Syrup from BLiS LLC was named the best dessert sauce, topping or syrup. Dick Taylor Craft Chocolate’s Single Origin Drinking Chocolate 72% Belize, Toledo received the sofi Award for the best hot beverage. Dick Taylor Craft Chocolate was a finalist in the chocolate category last year with its 72% Madagascar, Sambirano bar. The Gelato Fiasco’s Ripe Mango Sorbetto was named the best ice cream, gelato or frozen treat.

Cioccomiel, a spread made from hazelnuts, cocoa and honey, won the sofi Award for the best jam, preserve, honey or nut butter. It is imported by Marcelli Formaggi LLC.

Fermín Chorizo Ibérico Picante / Fermín Ibérico Pork Dry-Cured Chorizo Sausage Spicy from Fermin USA was named the best meat, pate or seafood.

Stöger Organic Austrian Pumpkin Seed Oil was named the best oil. It is imported by Los Chileros, which won a finalist award last year for the same product.

NorthAfricanChermouladressingwozz Gustiamo, Inc.’s Pianogrillo Sicilian Cherry Tomato Sauce took home the sofi Award for the best pasta sauce, while the best pasta was Pastifico Artigianale Leonardo Carassai, made in Campofilone, Italy, and imported by Bravo International Inc.

Wozz! Kitchen Creations, which won the 2015 sofi Award for best salsa or dip with its Kiwi Lime Salsa Verde takes home the gold in the salad dressing category this year with North African Chermoula Dressing. This year’s award in the salsa or dip category went to American Spoon Foods’ Pumpkin Seed Salsa.

Hickory Smoked Spicy Candied Bacon from Little Red Dot Kitchen LLC won the sofi Award this year in the category for savory snacks. The best sweet snack came from Creative Snacks Co. with its Organic Coconut Bites.

Dinner Tonight Black Bean Tortilla Chili Mix from Backyard Safari Company won the award for best soup, stew, bean or chili. ParmCrisps Mini Aged Parmesan Crisps from Kitchen Table Bakers won the award for the best vegan or gluten-free product. Kitchen Table Bakers was a finalist last year for its Jalapeno Parmesan Crisps. Finally, this year’s best vinegar was Balsamic Nectar from Boulder Flavours.

Destination Stonewall Kitchen

Published July 15, 2016

By Lorrie Baumann

York Company Store Stonewall Kitchen is known across the U.S. as the maker of a range of specialty foods products that runs from mixes for breakfast classics like blueberry muffins and chocolate chip scones to dessert sauces and confections, but in the Northeastern United States, the brand also belongs to 10 retail stores that have become recreation destinations for New England tourists as well as local shoppers. “It’s just a neat part of our business. As we think about food businesses in general, there are not a lot who can go to customers with the empathy that comes from operating stores themselves. We can say things to other retailers like, ‘We know that this pricing can work for you because it works in our retail stores,’” said John Stiker, Stonewall Kitchen’s Chief Executive Officer for the past 18 months. With his background in consumer packaged goods rather than in retailing, he came to Stonewall Kitchen unsure about how the retail operation fit into Stonewall Kitchen’s overall business, but he’s come to appreciate the role it plays in keeping the company in sympathy both with its customers and with consumers. Consumers, in turn, have given the Stonewall Kitchen stores a role in their weekend and vacation plans, their social media posts and the recipes in their lifestyle blogs. “It’s a big part of how guests get to know the brand,” Stiker said.

Mornings start at the Stonewall Kitchen stores with the opening of up to 100 jars to be sampled that day. “If you want to try something that’s not open, we’ll open it for you,” Stiker said.

That sampling yields not only enthusiastic customers but also a wealth of market research that the company uses in its product development. “In 10 stores, we generate 4 million samples a year. That’s not something that other food companies have the ability to do,” Stiker said. Test kitchens in three of the stores have regular sampling programs in which they seek customer reactions to products in development. “It’s a neat part of the business that we think is crucial to the brand in establishing our heritage and authenticity,” Stiker said.

Peach Blossom Story Merchandising is also a huge part of Stonewall Kitchen’s efforts to create a guest experience that will bring customers back time and again to see what’s new and interesting in the store. “When you come in, you see something different than what you saw two months ago,” Stiker said. “Five times a year, the company’s merchandising team sets up four or five seasonal display tables in the smaller stores and up to 10 in the York location. Each merchandise story is designed to be a visually interesting evocation of a theme that’s decided a season or two ahead of time. Each combines food products made by Stonewall Kitchen, food products made by other companies, soft goods such as tea towels and table linens, hard goods such as gift items and cooking tools and items that are just there as props to support the theme. That might be a model sailboat for a sailing theme or a tiki torch for a grilling-themed display.

The displays give consumers ideas about items they could add to their baskets to complement the corn bread mix or dessert sauce they came in for and they encourage guests to explore the whole store rather than picking up a quick jar of jam and leaving with just that. The product selection varies greatly depending on the theme, the season and Stonewall Kitchen’s new product introductions. For fall, it’ll generally include products made with apple cider flavors, for instance, while holiday displays will almost certainly include confections, and in the summer, Stonewall Kitchen barbecue sauces will probably be featured. “For most of those seasons we have products we launch that are specific to those seasons,” Stiker said.

Our retail stores are really the epitome of our brand. It [Our merchandising] brings to life the fact that we are a lifestyle brand aimed at inspiring, encouraging and exciting the at home chef. Everything we do is aimed at showing even the novice cook how easily they can impress guests with outstanding food and can entertain in style. Much of our non-Stonewall Kitchen product is selected and placed with our seasonal stories to inspire our guests on how to bring together a look or a feeling to their get together or party, added Janine Somers, Stonewall Kitchen’s Director of Marketing.
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Stonewall Kitchen its new products this year at the Summer Fancy Food Show. “We think we’ve got a great lineup planned for July of 2016. Some of it plays off what we started in January 2016, when we launched our first organic products. They have been just fabulously received, great blockbusters,” Stiker said. They include a pair of barbecue sauces, Honey Miso Barbecue and Sesame Teriyaki Sauce, and an organic Honey Orange Balsamic Salad Dressing. “It’s yummy,” Stiker commented.

For breakfast, a strength of Stonewall Kitchen’s product line, there’s also an Organic Pancake and Waffle Mix and an Organic Stonewall Scone Mix. “Both of which are delicious,” Stiker said.

Stonewall Kitchen will also be offering more very spicy condiments to appeal to more adventurous eaters, including Spicy Chili Bacon Jam that will appeal to the many current fans of the company’s savory jams, which do extremely well in the market, with Hot Pepper Jelly and Red Pepper Jelly among Stonewall Kitchen’s best sellers and its Maple Bacon Onion Jam, which is popular on pizza and also as an addition to a peanut butter and jelly sandwich, according to Stiker. “Spicy Chili Bacon Jam should be able to do a lot of that,” he said.

For the dedicated chili-heads, Stonewall Kitchen will be offering Ghost Pepper Salsa. “It’s going to have a lot of heat to it,” Stiker said. It’s so hot that the company’s usual 28-employee tasting panel couldn’t really wrap their mouths around it enthusiastically enough to approve it for production, so Stonewall Kitchen called together a volunteer group of people who already knew that they liked a really hot salsa and let them try it. “That’s when we realized we had a winner,” Stiker said. “It’s an absolutely terrific but very hot salsa.” To quench thirst without putting out the fire after a taste of the Ghost Pepper Salsa, Stonewall Kitchen is introducing Spicy Margarita Mixer.

For home cooks who want traditional taste without the traditional time commitment, Stonewall Kitchen is expanding its Meal Starter line with Yankee Pot Roast Meal Starter.“It’s pretty much exactly what you’d expect a meal starter for a Yankee pot roast to have,” Stiker says. “The home cook just adds the beef.”

The new product introductions include a number of other items from Farmhouse Cheesy Grits for breakfast to Creme de Menthe Chocolate Sauce that are also extensions of the kinds of products we expect from Stonewall Kitchen, and you’ll be able to taste them all by visiting the Stonewall Kitchen booth at the show, but while you’re there, be sure also to note new 2-ounce grab-and-go packaging for the company’s Ultimate Snack Mix and Spicy Ultimate Snack Mix. The Stonewall Kitchen snack mixes represent the gourmet indulgence end of the snack food spectrum, and these new products are designed as a convenient snack solution for the American consumer who wants a quick pick-me-up on the go. They’ll display well on a countertop or next to the cash register, Stiker said.

Anthony Bourdain Advises Grocers to Find Ways to Offer Authenticity

Published July 15, 2016

By Lorrie Baumann

Bourdain for web cropped The conventional supermarket may be doomed by competition with online retailers and delivery services and by Americans’ search for authenticity in the foods they eat, according to Anthony Bourdain, a featured speaker at this year’s Dairy-Deli-Bake Seminar & Expo.

Dairy-Deli-Bake is a production of the International Dairy, Deli and Bakery Association, and the trade show was held June 5-7 in Houston, Texas. Next year’s event is scheduled for June 4-6 in Anaheim.

Bourdain pointed out the rapid evolution of Americans’ interest in their food, which has helped propel his career into the stratosphere. “Eighteen years ago, I was dunking French fries for a living, more or less,” he told a packed theater. “Life was relatively good, but I was quite certain that I would never see Vietnam, for instance.”

Today, Bourdain is better known as a best-selling author, television host and executive producer of CNN’s “Parts Unknown” than as the chef he was before “Kitchen Confidential,” his memoir of his young days in restaurant kitchens, became an unexpected best-seller. He is currently developing a New York City food hall modeled after a Singapore street market, a collection of small market stalls, where shoppers will buy fresh and freshly prepared products from a variety of vendors. The project is now projected to open in 2018, and in preparation, Bourdain has been giving a lot of thought to the kind of food Americans want to eat and how they want to shop for it.

He pointed out in his talk to the Dairy-Deli-Bake attendees that the American culinary tastes are evolving rapidly and pointed to the growing importance of organic produce in today’s supermarkets and to the popularity of kale as an example. “Kale, who used to eat kale? It was garbage,” he said.

“Mario Batali was among the first to harness the power of television celebrity. He opened Babbo and started serving hooves and snouts, brains and kidneys, which is to say authentic Italian food the way they made it in Italy. No one was asking for this in America. Mario created a a market for that,” Bourdain said. “Everybody wants that now. This was entirely a chef-led thing. We care about who’s making our food now, for the first time in history. We also care about where our food comes from. We never cared about that before.”

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Now, though, supermarket chains can’t keep up with the speed of this evolution, challenged as they are by the rapid development of options in the food marketplace such as meal kit delivery services and online grocers. In New York City, for instance, his grocery store shopping is already limited primarily to fresh ingredients, since he can have anything nonperishable that’s heavy or awkward to carried simply delivered to his apartment. “If it’s not perishable, and I don’t need to squeeze it, I’m buying it online,” he said. “I’m not trusting anyone to pick out my cheese for me. I want to poke that…. Can you keep up? I think you’re going to have to change and specialize.”

Bourdain predicts that supermarkets may eventually continue to exist only as either a virtual space or as a collection of specialty shops within stores – the concept behind his market. American consumers will always want to shop for their meat, their cheeses and their fish in person because they’ll want to be sure that they’re getting fresh product, but they’ll want to buy their meat from a specialty butcher who will sell them organ meats and specialty cuts rather than just the muscle cuts that supermarket meat counters typically offer today and that offer very little challenge to a cook eager to impress friends with demonstrations of culinary skill, Bourdain predicted. “I can train a reasonably intelligent poodle how to cook a filet mignon. I would rather be complimented on a cheek or a hoof,” he said.

Young people in particular are now following the lead of a new generation of rising celebrity chefs who aren’t so much interested in easy preparations of luxury ingredients. These chefs are increasingly likely to have come from an Asian or Hispanic family background and to have grown up in an ethnically diverse neighborhood, and they’re now often celebrating simple bowls of noodles or street tacos with interesting flavors rather than the traditional American dishes – the foods they grew up eating in their homes and neighborhoods. He noted that 78 percent of Houston residents under the age of 30 are not of Anglo-Saxon family origin. “That’s a hell of a lot of people who grew up eating something other than meat loaf,” he said.

The young people who are following these young chefs are driven by an intense search for authenticity in their food, according to Bourdain. “What are people looking for in food now? What are they valuing? It has changed. I think what people are looking for more than anything else is perceived authenticity. They want that sense that they’re getting the real thing, the real deal,” he said.

For today’s grocer, the key to remaining relevant in the face of this rapidly evolving food marketplace might be to emulate the traditional cooks who spend their whole culinary lives doing one kind of food, sometimes through more than one generation, and, through practice, learn how to do that food very well, he said. “Find the thing you do better than anyone else…. Ask yourself what you’re good at first. That’s the way to relevance – asking yourself what you can do that the person across the street can’t do or won’t do,” he said.

“Swim against the current,” he advised. “Decide you’re not going to do what everyone else is doing just as well…. A certain level of fearlessness is required here – and confidence in yourself.”