Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1061591

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Page 16 of 127

Sylva Lin, Culinary Architecture, Baltimore, MD • Big Picture Farms Caramels • Honey Mama's CocoaNoNut Bar • M.F.G. Toffee Co. English Walnut Toffee • TBJ Classic Uncured Bacon Jam • Van Leeuwen Ice Cream Vegan Chocolate Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. buyers' picks Jenn Fox, Dash of Thyme, Denville, NJ • Dash of Thyme Aged Dark Chocolate Balsamic • iKenbee Honey • The Republic of Tea Raspberry Rose Hibiscus Tea • Stonewall Kitchen Raspberry Syrup • Stonewall Kitchen Traditional Crepe Mix Evelyn Ignatow, Hyde Park Gourmet, Cincinnati, OH • Bon Courage French Chocolate Truffles • Brillat Savarin Triple Cream Cheese • John Kelly Chocolates Salted Caramels Vanilla Butter with Fleur de Sel • Kitchen28 Those Nuts! • Marky's Caviar (Oscetra, Paddlefish, Hackleback) • Veuve Clicquot Rose • Villa Manodori Aceto Balsamico di Modena "Celebratory food gifts that deliver quality and value—like chocolate, caviar, and Champagne coupled with a fancy cheese board with balsamic-drizzled fresh fruits and nuts—are exceptional Valentine's fare." —Evelyn Ignatow, Hyde Park Gourmet, Cincinnati, OH Jim Miller, Fig & Julep, Tampa, FL • Fig & Julep Chocolate di Torino Balsamic • Italian Harvest - Marella Cuori Multicolored Hearts Organic Pasta • Sugarfina Single Malt Scotch Cordials • Ritrovo Selections Casina Rossa Sugo al Pomodoro Puttanesca • William Dean Chocolates PHOTOS (CLOCKWISE FROM TOP RIGHT): RITROVO SELECTIONS, FIG & JULEP, MICHAEL GAGE COSTA, BIG PICTURE FARMS, THE REPUBLIC OF TEA 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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