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/375622
VINEGAR ➊ CHAPARRAL GARDENS Kafr Lime Contact: Craig Clark 805.703.0829 craig@chaparral gardens.com cgvinegar.com ➋ WOZZ! KITCHEN CREATIONS Spiced Beet Finishing Vinegar Contact: Warrick Dowsett 603.915.3258 info@wozzkitchencreations .com wozzkitchencreations.com FALL 2014 S35 ➊ ➋ POK POK SOM Thai Basil BICOASTAL CHEF ANDY RICKER HAS BOTTLED his Pok Pok empire with his drinking vinegars, which debuted in his eponymous restaurants. Ricker discovered the tonic, which he likens to Colonial-era fruit-vinegar shrubs, in Asian markets he frequented. He found the syrupy tart-sweet drink, mixed with soda water or into cocktails, complemented his spicy, sour, and salty entrees. Positive reception gave way to a house-made line in flavors such as pomegranate, tamarind, and Thai basil. "This is probably the flavor I was the most excited about coming up with," Ricker says of the bright orange-pink Thai basil vinegar. "It smells so good." As a mixer, Ricker likes to serve Som with a shot of liquor—gin is best, he notes—on ice, with soda water. Next up is a turmeric variety, but Ricker's focus isn't on the perceived health benefits. "For me, it's all about the flavor." Suggested retail price: $15/16 ounces. Contact: Dylan Myers; 503.235.0004; dylan@pokpokpdx.com; pokpoksom.com.—E. Meszaros FINALISTS from the judges... " " Amazing color—great favor and product