Specialty Food Magazine

SUMMER 2015

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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A Sampling of Market Selections Guests wandering the Market District can purchase many items to take home with them, including European favorites and local prepa- rations. Here are just a few of the highlights: Specialty meats. The boucherie carries gorgeous cuts of beef, such as filet mignon ($36 per pound) and prime rib steak ($28 per pound), as well as veal and pork. Other atypical options at the charcuterie counter include venison, organic chicken and duck liver mousse, foie gras, and duck hot dogs. The charcuterie carries house- made sausages as well as sausages and cured meats from other mak- ers too, such as saucisson rouge from Smoking Goose Meatery in Indianapolis and saucisson sec from Olympic Provisions in Portland, Oregon. D'Artagnan, too, is a big supplier to Le District. Fresh fish. This market carries fresh seafood—from organic salmon ($32 per pound) to Madagascar jumbo prawns ($32 per pound) to Island Creek oysters ($1.50 each)—as well as smoked fish and caviar. Imported and domestic cheeses. About 60 percent of the cheese offerings come from France and Switzerland, with the rest arriving from makers in Europe, Canada, and the United States. French favorites like Comte abound, but Le District also carries 48 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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