Specialty Food Magazine

FALL 2015

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.

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E plore T e Master in you Each cheese is made from the milk of small, family farmers and produced by the same farmer-owned cooperative in the classic Dutch way. Discover these award winning cheeses, explore the master in you. A Dutch Masterpiece is a brand of Imported from Holland, exclusively by Jana Foods. For more information please visit www.janafoods.com sarabeth.com 1-800-773-7378 Holidays are better with Sarabeth's legendary spreadable fruit and award winning Hot Chocolate Parisienne. Present your holiday shoppers with Sarabeth's expanded line of gift boxes, ideal for holiday gatherings and gifting. Sarabeth's award winning preserves presented in tasteful gift boxes for the holiday season. Winter Fancy Food Show Booth 3110 Winter Fancy Food Show Booth 422 producer profile f lowerpots would come in and we'd ship them back out," she recalls. Everyone loved them because they saw them in restaurants, but not to buy as a gift or to take home for yourself." Keeping Up with Trends As she adds new products and flavors, Cook always returns to what makes her customers happy. "Even though the trend could be kiwi or Sriracha, my focus has always been to have something that tastes very good that's very simple to make," she shares. "I'll do the leading-edge thing, but I also want my product to be something that's simple and comforting for the consumer to eat." In recent years, Cook 's son, David, has taken over most of the hands-on tin- kering in the kitchen, and he's driven the company toward developing healthy com- fort foods like seed crunch and gluten-free mixes. Cook is glad for his contribution. "He has a culinary degree, and I don't," she says. "He's definitely taught me a few things. Everything I know just came from 4H." Preserving the 4H spirit Some of Cook's best memories of 4H may serve as inspiration for the company as it enters its fourth decade. The Rabbit Creek Foods production facility sits on 20 open acres, and they've been thinking about a way to invite their customers and community to the property to put it to good use. "We have tons of room," Cook muses. "We could go out in my pasture back there and set up tents and have all sorts of stuff go on." Ref lecting on the company's journey, Cook says it feels good to be at a point where she can consider the role Rabbit Creek Foods plays in its community. "When I started this business, it was a lot of trial and error. But it was fun," she says. "I loved it, and I love the food business. I can't see myself ever doing anything but food." Olivia Kingsley is a creative writer based in San Francisco. Her work can be found at olivia-kingsley.com. 48 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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