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/838473
SUMMER 2017 68 S ummertime means backyard barbecues, picnics in the park, and an overall sense that all eating must be done outside, grill in tow. With this experi- ence of hot grilled meats and cold, refreshing salads and sides, condiments are crucial to add extra flavor and spice to the most traditional of meals. Why have a hot dog in a bun, when you can have a hot dog topped with beetroot ketchup, cherry pepper spread, or a smoky and spicy kale kraut? Pasta salad is enjoyable with the expected noodles and chopped vegetables, but mixing in crunchy, zing-inducing mustard seeds or a sweet and savory radicchio jam can take that salad to a place that's truly unexpected. Flavor knows no bounds when it comes to cookout condiments, and here are a few recent introductions to make a summer outdoor spread even more enjoyable. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY Condiments for Cookouts product roundup 68 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com