Winter Fancy Food Show Booth 1326
Our hand-crafted,
twice-baked CheeseCrisps
are ready for your show.
sales@johnwmmacys.com
You want a star? You want a wingman? These are the ones.
in both foodservice and retail, and even in
meal kits, but Kurtz says he has not sought
to branch out into new product lines.
The focus has been on offering the same
chili-infused honey product in a vari-
ety of package sizes for both foodservice
and retail.
"We feel like there's a lot of room to
grow, just with the original product," says
Kurtz. "There's still the vast majority of the
country that hasn't tasted our product."
finishing sauce, or marinade, or as an ingre-
dient in recipes. At salad chain Chop't, it's
an ingredient in the Hot Honey Vinaigrette
dressing. "We also have great bars using it in
cocktails, and restaurants using it on seafood
or roasted vegetables or salads," he says.
It's also featured in the new Hot Brooklyn
Summer flavor ice cream at Brooklyn-based
Van Leeuwen Artisan Ice Cream. The limit-
ed-edition flavor includes Mike's Hot Honey
caramel sauce, Masienda corn cake pieces and
house-made mulberry jam swirled and folded
in sweet cream ice cream.
Mike's Hot Honey has also joined the
craft cocktail craze. The product is being
mixed into cocktails at several bars and res-
taurants, including Dan Barber's Blue Hill
Farm in New York, among others.
The company is continuing to expand
PHOTO: JANELLE JONES
FALL 2018 53
Mark Hamstra is a regular contributor
to Specialty Food Magazine and
Specialty Food News.
