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/725016
4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR SARA KAY Retail Therapy: Customer Service is King W hen she's not taking— or teaching—an indoor cycling class, Sara Kay, the Specialty Food Association's acting content associate, en- joys exploring the NYC food scene and drawing on her culinary school background to cook at home. What is one of your favorite articles that you've written? A couple years ago I wrote an article about how to pair Scotch with oysters. Oysters! It was magical. It was a decadent learning experi- ence and gave me a real insight into how opposites attract. Could you share your fondest food memory? On a recent trip to London, my boyfriend and I went to Borough Market where there were hundreds of vendors with cheeses, meats, mustards, olive oils, jams, jellies, marmalades, paella, Indian food, chocolate, pastas, pastries, breads... the list goes on and on. We spent hours trying every single item possible, and I came back with a suitcase full of tasty treats. What was the strangest food/meal you've ever had? And how was it? When I was in the second grade, our teacher prepared fried crickets for us to try in class. ey were not appetizing to look at, but they were really crunchy and shockingly flavorful. What is your favorite food destination? Every meal I had in Israel was an incredible one, made with fresh and bright ingredients, and full of exotic spices and flavors that I had never really tasted before. What are some of your non-gastronomic interests? I am a certified indoor cycling instructor, so I am either teaching or taking a class whenever I can. I am a huge sports fan. I follow football, hockey, British Premiere League soccer, baseball, and MMA. Do you prefer to eat in or go out? I love cooking and spend a lot of time working on new recipes and my favorite dishes at home, but I'm lucky enough to live in one of the best food destinations in the world. I would be crazy if I didn't take advantage of that as much as possible. Lucky for me, New York City has just about every kind of cuisine on the map! JULIE BESONEN Producer Profile, Lifetime Achievement Awards Writer for The New York Times, and restaurant columnist for nycgo.com EMILY CROWE Giving Back Freelance writer and regular contributor to Specialty Food Magazine JANET FLETCHER Cheese Focus Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer BRANDON FOX Q&A Food and drink editor of Style Weekly NICOLE POTENZA DENIS Buyers' Picks, Category Spotlight Contributing editor to Specialty Food Magazine JOANNA PRUESS Prepared Food Focus Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets DENISE SHOUKAS Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER Food Safety Update Vice president, philanthropy, government, and industry relations for the Specialty Food Association LESKA TOMASH Product Roundup Freelance writer with more than 20 years of culinary experience, based in Portland, Maine ? What is your favorite holiday dessert Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Christmas cookies orange- chocolate Dacquoise