APPETIZER,
ANTIPASTO,
OR
HORS
D'OEUVRES
S10 SPECIALTY FOOD MAGAZINE specialtyfood.com
FINALISTS
from the judges...
"
"
A winner—good crunch,
and the smoke favor really
works with the okra
➊
➋
RICK'S PICKS
Smokra
SINCE FOUNDING HIS NEW YORK–BASED GOURMET PICKLE COMPANY
in 2004, Rick Field has come up with 14 wildly creative varieties, from soy-
wasabi pickled green beans to Sriracha-habanero cukes. But it's his cheekily
named Smokra—smoked, pickled okra—that won him a devoted following
and his first sofi.
"After we launched, I realized that products with a high degree of market
differentiation and unique taste did well for us," says Field. "A lot of smoked
okra lacks flavor, and I wanted to introduce something made with smoked
Spanish paprika, which is pungent and aromatic." Zesty and intense, Smokra,
made with New Jersey–grown okra, is preserved in brine with dashes of
curry powder, chile flakes, and cayenne pepper, among other seasonings.
Positioned as an appetizer or small plate on its own, Field also likes it
as a component in a larger dish, such as deviled eggs or prosciutto roll-ups.
He even encourages repurposing the brine. "It makes a fantastic marinade
or dressing," he says. Suggested retail price: $8.99/15 ounces. Contact: Doug
McKeever; 212.358.0428; doug@rickspicksnyc.com; rickspicks.com.—E. Crain
➊ BROOKLYN BRINE CO.
Spicy Maple Bourbon
Contact: Shamus Jones
347.223.4345
brooklynbrine@gmail.com
brooklynbrine.com
➋ SID WAINER & SON
SPECIALTY PRODUCE &
SPECIALTY FOODS
Fondo di Toscana Sweet
Roasted Calabrian Figs
Contact: Henry Wainer
508.999.6408
hwainer@sidwainer.com
sidwainer.com
