Gourmet News

Columbus Eases the Charcuterie Board

Published July 8, 2016

Not only are charcuterie boards easy to prepare , they work for every season. Whether a spring brunch, a summer pool party, or the ever-busy winter holidays , they are always a great option for entertaining.

Sometimes building a charcuterie board can be a bit intimidating. Where do you start? Columbus makes it easier for you with its Charcuterie Sampler, which provides a variety of four delicious salami : Calabrese, Genoa, Italian Dry and Sopressata. These four styles give diverse flavor profiles that range from a slow mild heat to fresh garlic and even hints of fennel. Both the Italian Dry and Sopressata are a thicker cut, creating a mouth-feel akin to a hand-cut slice (without the work!). All you need to do is add some accompaniments . The key is variety and balance with a focus on foods that complement each other without overwhelming the palate.

Calabrese is a zesty salame made with red bell peppers. Enjoy it with a hard cheese like Parmigiano Reggiano. Wash it down with an IPA or a Syrah.

Genoa is a mild salame seasoned with wine and garlic. Add a softer cheese, like fontina or fresh goat cheese for a different texture. They go well with a chilled Sauvignon Blanc or Pilsner.

Italian Dry is the company’s San Francisco classic salame that pairs well with a hard sheep-milk cheese like pecorino romano. This combination works well with Pinot Noirs, Pilsners and Pale Ales.

Sopressata brings flavors of sweet fennel and chili pepper. Combine with a harder cow cheese like grana padano. Savor it with a glass of Pinot Grigio.

You can also include other delicious cured meats like prosciutto or coppa to your board. Here are some other suggestions for your mouth-watering charcuterie platter:

Crunchy breads and crackers: These should be plain so as not to compete for the many flavors on the board. Favorites: Toasted plain baguette, pita bread, water crackers and bread sticks.
Spreads: Both creamy and seeded mustard versions are good choices. Sweet and savory jams with caramelized onion flavors or deep fruity notes are also welcome partners. Be sure to select flavors that aren’t overwhelming. Favorites: Fruit chutney, fig jam, hummus or a white bean dip.
Olives and pickled vegetables: Always great additions. Cornichons and pickled radishes work very well.
Fresh seasonal fruits are welcome too. In the winter, dried fruits including apricots and figs are great complements.

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That’s it! Just start with the best craft meats, include complementary cheese, breads and spreads that provide different textures and flavors, pop open bottles of wine and beer, and enjoy the gathering.

Nestle Professional Applications Offered to Deli Operators

Published July 8, 2016

At the annual International Dairy Deli Bakery Association (IDDBA) Show in Houston, Texas, Nestlé Professional® featured four key culinary and insight driven categories in its booth, designed to help deli operators create a destination that competes with restaurants.

“People want to be wowed wherever they go, and at Nestlé, we are driven by this simple truth,” said Todd Muller, Business Development Manager at Nestlé Professional. “With culinary expertise and support plus extensive market knowledge and insights, we are equipped to help delis and bakeries provide restaurant-quality offerings that meet the evolving tastes — and expectations — of consumers.”

According to Datassential, 84 percent of consumers are interested in purchasing supermarket deli “meals at home” at least one day a week. To support deli operators cater to these customers and maximize margins by repurposing extra protein to cut down waste, Nestlé Professional launched Home Meal Solution Kits at the IDDBA show.

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The third corner featured Nestlé® Branded Dessert Ingredients customers know and enjoy. Nestlé’s consumer-loved dessert toppings make great additions to traditional and innovative bakery items that command premium price points. Operators can elevate bakery items and drive sales by adding variety and brand familiarity with quality ingredients, including: Butterfinger®, Nestlé® Crunch® and Toll House® Morsels.

For the final corner of the booth, Nestlé Professional worked with Datassential to provide one-on-one insights-based consultation with the Firefly tool. This tool indexes more than 1.3 million foodservice locations, and operators were able to enter their ZIP codes and see the top trending flavors in a given market. Nestlé representatives then take that data and create personalized Radius Reports to support customers in finding profitable opportunities.

Senate Passes GMO Labeling Bill

Published July 8, 2016

The U.S. Senate has passed a new national standard for labeling food that contains ingredients from genetically modified crops (GMO). “The compromise bill passed by the Senate doesn’t make advocates of labeling genetically engineered foods particularly happy, but is a relief to food producers fearful of a patchwork of state labeling laws,” said Creighton R. Magid, a partner at the international law firm Dorsey & Whitney and head of its Washington DC office. “The bill would prohibit states, counties and cities from enacting their own disclosure standards for genetically engineered food. Vermont’s labeling statute, which went into effect July 1, would be preempted.”

NASDA President and Nebraska Director of Agriculture Greg Ibach issued the following statement on the bill’s passage: “We are one step closer to staving off a fifty-state patchwork of GMO labeling laws. We urge the House to take swift action to finalize a national labeling system to provide consumers with information about these critical technologies. NASDA Members will be working with their delegations to get this bill across the finish line next week. While these provisions will allow for consumers to have access to additional information it is important to remember science has again and again proven the safety of genetic improvements to allow farmers to produce the safest food possible for consumers in our nation and around the globe.”

NASDA is a nonpartisan, nonprofit association which represents the elected and appointed commissioners, secretaries, and directors of the departments of agriculture in all 50 states and four U.S. territories.

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