Specialty Food Magazine

JUL-AUG 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.

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Page 113 of 207

2012 World Champion an obstacle. "And how far is it going to pull us from our core business? You don't want to kill the goose that's laying the golden egg," Rosen adds. "Whatever we execute, we have to execute well." His caution may be why he has spent more than five years seeking out an ideal loca- tion for an extension of Arrowine in the form of a fine wine and spirits shop. Scheduled to open September 1 at 2175 K St. NW (a stone's throw from Washington Circle Park in the West End neighborhood), the store will be very focused in its selection. "No cheese, no food. High-end spirits, high-end wine, in a small space," Rosen shares. Top- quality single malts, American whiskeys and small, independently grown wine will be on hand. "Just the best of the best." The new shop underscores the big picture: going national. Looser shipping restrictions in D.C. will allow for shipping wine across state lines. The expansion also provides an opportunity to promote a ser- vice already available through Arrowine's website: cheese orders and shipping. Rosen believes the new venture will be an oppor- tunity for exponential growth of his already renowned selection. "We're going to take what we do nationally," he says. Amid the optimism, Rosen remains reticent about impending plans. "I try not to make mistakes," he says. With 18 employ- ees, he knows a wrong move will impact the whole team. But his devotion shines when discussing his favorite subject: wine. "When you think about it, if you're lucky you have 40 times to practice your craft," he notes of the winemaking process, a subject that absorbs him. "Every year gives you new opportunities, new challenges." He's speaking about wine, but it's easy to see the philosophy has permeated his own outlook at Arrowine. "The only way I'm leaving here is horizontally," he says. "I am living my dream." |SFM| Eva Meszaros is associate editor of Specialty Food Magazine. Summer Fancy Food Show Booth 5308 JULY/AUGUST 2012 91 Vermeer, the 2012 WCMA World Champion, is the fi rst reduced-fat, reduced-salt cheese to take top prize. Beyond compare and without compromise to taste or texture, Vermeer's caramel richness and crystalline bite pleasure the palate. Pair with orchard fruits or rustic bread to create that perfect cheese board. Vermeer's award marks the second cheese in the Dutch Masterpiece family to win the World Championship. Its fellow Dutch Masterpiece, Rembrandt, was crowned WCMA World Champion in 2004. Both are lovingly produced by the renowned Steenderen plant; both are world class. Exclusively imported by Jana Foods, this award winning cheese is a must have for your specialty case. For more information please visit www.janafoods.com IMPORTED FROM HOLLAND Summer Fancy Food Show Booth 5308

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