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 64 of 103

FOODS IN FOCUS chicken farmers in Pennsylvania to start raising pigs." The locavore angle provides great merchandising opportunities too. Fatted Calf 's San Francisco outlet hosts "Pork Happy Hour," during which customers can watch Bailie and her butchers break down a pig, while sampling beer from several local breweries. Bailie brings the presentation full circle, infusing a sausage link with local craft beer. "Tying in with other local purveyors really drives our sales," she adds. CHARCUTERIE SIDEKICKS M uch like charcuterie itself, its accompaniments have seen a dramatic increase in variety and quality, and artisanal is king. "There is a whole new generation of people making their own charcuterie, so it's really nice to have more locally crafted accompaniments to offer along with them," says Ted Matern of Blue Apron Foods, Brooklyn, N.Y. Summer Fancy Food Show Booth 905 INSPIRED HEALTHFUL VERIFIED Introducing our new line of third-party verifi ed Non-GMO and Vegan water crackers. Some charcutiers are purists. "All you need is some preserved vegetable and a good mustard," says Julie Biggs of Formaggio Kitchen in Cambridge, Mass. "Artisanal pickles are great for mousses and pâtés when you need some acidity and crunch." Others like to steer their customers toward more exotic condiments. "The sweet-savory trend is still hot," Matern notes. "And people are much more adventurous with the combinations they will try." Lately, sweet tomato conserves, preserved fruits and chutneys are big sellers with his smoked meats. James Roth of Red, White & Bleu, in Falls Church, Va., has witnessed a trend toward spicier accompaniments, particularly fiery chutneys and pepper jellies, while Camille Collins of Les Trois Petits Cochons calls out pickled foods and fruit compotes. ORIGINAL CRACKED PEPPERCORN BASIL & ROASTED PEPPER OLIVE OIL & SEA SALT TOASTED SESAME The sophisticated fl avors, all natural ingredients, and distinctive hexagon shape of Mariner's new water crackers enhance any dining experience. Q Q Non-GMO verifi ed Vegan verifi ed Q Q Saturated and trans fat free Five delicious fl avors Better-for-you snack crackers www.venuswafers.com Summer Fancy Food Show Booth 1001 58 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Here are just some producers around the country offering top- tier products that pair with charcuterie. Find more by searching the Product Finder at specialtyfood.com. Blue Ridge Jams: conserves, jellies, pickles; blueridgejams.com Boat Street Pickles: pickles, pickled figs, raisins and fruits; boatstreetpickles.com The Gracious Gourmet: chutneys, fruit spread; thegraciousgourmet.com Jennifer's Homemade: flatbreads, breadsticks; jennifershomemade.com McClure's Pickles: pickles, relish; mcclurespickles.com Rustic Bakery: crackers, flatbreads, lavash, crostini; rusticbakery.com Schoolhouse Kitchen: mustards, chutneys, spreadable fruits; schoolhousekitchen.com The Virginia Chutney Company: sweet and savory chutneys; virginiachutney.com Visit us at Expo West, booth #3467.

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