Specialty Food Magazine

MAY-JUN 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/62387

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Page 62 of 103

Quality Bakers Since 1913 FOODS IN FOCUS For Alexian Pâté & Terrines, Neptune, N.J., it's a dream Every DELI needs this TRIO OF OLD-WORLD BREADS Remember the Rubschlager Rye-Ola® Great for every day! Breads - realized. "We opened in 1982 with the mission of introducing European-style meat products to Americans who, at the time, would only buy bologna, liverwurst and olive loaf," says Laurie Cummins, president of Alexian Pâté. Today she struggles to keep up with demand, and sales grow rapidly every year. "In addition to becoming more adventurous, consumers have become so much more interested in the wholesomeness and the nutritional value as well as the geo- graphic origin of the meat products they buy." The Rise of Boutique Producers The locavore, artisanal movement has been booming, as many small producers, from Iowa to New York City, enter the cured-meat busi- ness. Ted Matern, co-owner of Blue Apron Foods, Brooklyn, N.Y., says the evolution has been dramatic. "There's been an explosion in the number of small produc- www.RubschlagerBaking.com Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol, may reduce the risk of heart disease. (773) 826-1245 Chicago, IL Summer Fancy Food Show Booth 1422 Delicae Gourmet SLOW COOKER DINNERS & SOUPS 26 All Natural Varieties Delicious Year-Round Meals Budget-Friendly Serves 8 - 11 No Added Salt Healthy & Flavorful 5 Minute Prep Time 19 Gluten-Free Flavors ers offering artisanal charcuterie that simply didn't exist when we opened ten years ago," he says. While Blue Apron Foods still sells many imported cured meats, it's the close-to-home, boutique pur- veyors that are driving growth, particularly the French-inspired, all- natural, nitrate-free Larchmont Charcuterie from upstate New York and pâtés and terrines from Le Bec Fin in New Jersey. Interestingly, despite domestic charcuterie tending to be more expensive, these are some of Blue Apron's most popular items. The same is true at Red, White & Bleu in Falls Church, Va., a specialty food shop co-founded in 2008 by James Roth. Local favorites include Virginia's Olli Salumeria as well as Red Apron Butchery, the creation of chef Nate Anda, who uses only Virginia- and Maryland-raised animals. But while the demand for organic sales@delicaegourmet.com www.DelicaeGourmet.com 800-942-2502 Summer Fancy Food Show Booth 4707 56 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Fatted Calf Craft Beer Sausage

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