Specialty Food Magazine

JAN-FEB 2012

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/55305

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Page 80 of 159

and brown sugar a hint of sweetness, and the tequila makes it truly special. renfrofoods.com Sable & Rosenfeld Tipsy Olives: Though less con- diment and more accoutrement, these booze-bathed olives are dangerously delicious. Tipsy Olives let you pick your poison; choose from Vermouth, Vodka Garlic, Sake Spicy, Gin Lemon and Tipsy Fiery (vodka-infused olives stuffed with hot Turkish pep- pers). Garnish a cocktail, or serve them straight up as an appetizer or snack. Tipsy Olives are sure to get a party started. sableandrosenfeld.com Terrapin Ridge Farms Brew Master Mustard Squeeze: Beer gets the condiment treat- ment from Terrapin Ridge Farms with Brew Master Mustard Squeeze. Made with bock beer, a German-style lager, this mustard sports whole cracked mustard seeds and a vibrant texture and flavor. Enjoy it on your favorite meats or sandwich- es, or try it out with Terrapin's collection of recipes, like Beer Soaked Bratwurst and Brewmaster Ham Glaze. terrapinridge.com Tulocay & Co. Made in Napa Valley Fig & Roasted Shallot with Sherry Tapenade: Figs and sherry give this distinctive tapenade Mediterranean flavor notes with a hint of sweetness. It's an ideal accompaniment to grilled chicken or pork, or can offer a zesty sandwich spread alternative to mayo. Tulocay & Co., which pro- duces the tapenade under its Made in Napa Valley line of oils, vin- egars and condiments, also recommends using it in place of tomato sauce for a delicious pizza with fresh spinach, onions and goat cheese. madeinnapavalley.com Wine Country Kitchens Cabernet & Roasted Garlic Marinade: California's Napa Valley is one of the most renowned wine regions in the world, and Wine Country Kitchens has developed a new way for oenophiles to reap the annual harvest. Envelop entrees with Cabernet & Roasted Garlic Marinade: California-grown Cabernet, roasted garlic and spices enliven sirloin, lamb chops or tender pork. Try it on anything that goes with a glass of red— just marinate before grilling or baste for roasting. winecountrykitchens.com |SFM| Eva Meszaros is associate editor of Specialty Food Magazine. Winter Fancy Food Show Booth 3408 JANUARY/FEBRUARY 2012 79 Winter Fancy Food Show Booth 3411 Offering a large assortment of International and Domestic Brands. Visit us for more information and great show specials! 6605 Broadmoor Ave SE Caledonia, MI 49316 USA P. 800.875.5557 E. www.gourmetint.com sales@gourmetint.com Winter Fancy Food Show Booth 3411 WHAT'S NEW? HOT STUFF BOOTH 34O8

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