Specialty Food Magazine


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 86 of 139

260.969.8335 • www.debrand.com • wholesale@debrand.com HOT CHOCOLATE on a spoon Just add hot milk, water or coffee! jan@justjans.com | www.justjans.com 818-282-6236 Spread the Goodness Visit us at the Fancy Food show ! Booth #1083 J u s t J a n ' s Winter Fancy Food Show Booth 1083 product roundup Wickles Pickles Wicked Pickle Chips and Wicked Jalapeño Slices. Two new 16-ounce jars of pickles join the Wickles line, produced by Sims Foods. Inspired by cus- tomer demand for thinner slices to top burgers and sandwiches, the crunchy Wicked Pickle Chips star thinly sliced cucumbers with ridges, fresh-packed right into the jar (rather than fermented). Meanwhile, the Wicked Jalapeño Slices consists of fresh jalapeños. Both prod- ucts, which are kosher and gluten-free, use a brine of cider vinegar and red chile pepper, making them equally sweet and spicy. Beginning with a 70-year-old family recipe, Wickles got its start bottling homemade pickles as holiday gifts. wicklespickles.com Wildbrine Fermented Salsas. The four products that make up this new line of non-GMO, gluten-free, and vegan fermented salsas are naturally probiotic, with a 160-day shelf life. They include Salsa Rojo, a Mexican red salsa; Salsa Verde, a Mexican green salsa; Cortido, Salvadoran fermented cab- bage; and Escabeche, a Central American antipasto of pickled veg- etables. The escabeche features a mix of jalapeños, red bell peppers, carrots, Anaheim peppers, and radishes; serve as an appetizer, side salad, or over rice. In addition to salsas, Wildbrine makes sauerkraut and kimchi. wildbrine.com Wine Forest Wild Foods Pickled Sea Beans. Sea beans (also known as pickleweed, samphire, and glass- wort) are small plants that grow where fresh water enters the sea. Wine Forest harvests sea beans from Northern California estuaries, cutting off only the top four inches, leaving the anchoring plants to grow back. The sea beans, which taste like a cross between asparagus and spinach, are then pickled in white wine vinegar, seasoned with coriander seeds, ginger, black peppercorns, bay leaf, chile flakes, and thyme. The briny, crunchy, tangy result garnered a 2014 Good Food Award. Wine Forest recommends adding the sea beans to sandwiches; cheese, cured meat, and veg- etable plates; salads; bloody marys; and tartar sauce. wineforest.com 84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Dina Cheney is the "Taste Test" columnist for Every Day with Rachael Ray, plus the author of several cookbooks, including Meatless All Day and the forthcoming Mug Meals and The New Milks.

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