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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Summer Fancy Food Show Booth 5446 with lemon, garlic, and parmesan. It's then mixed with breadcrumbs and ricotta, mozzarella, and Romano cheeses, and encased in a deco- rative dough. lapastainc.com Les Trois Petits Cochons Salmon and Kale Terrine. Appealing to health-conscious con- sumers, this 40-year-old company has just introduced a 5.5-ounce terrine of wild-caught salmon and fresh kale. Cream, ricotta, cream cheese, and but- ter provide richness, while egg whites add lightness. Liquid smoke, tomato paste, smoked paprika, Chablis, and dill infuse flavor, while flecks of red pepper and leeks add dots of color. The terrine—with a coarser texture than the company's mousses—is one of five that Les Trois Petits Cochons offers. All are handmade, and can be served in the container or unmolded. Recommended uses including adding to a charcuterie platter or plat- ing alongside mixed greens. 3pigs.com product roundup Mother-in-Law's Kimchi Vegan White Kimchi. The flavors of napa cabbage and daikon rad- ish (plus red bell pepper and carrot) star in this new mildly flavored offering. Only onion, garlic, ginger, sea salt, and raw sugar accent the delicate, crisp, effervescent condiment-cum-ingredient. Try it with eggs and on grilled cheese sandwiches, tacos, or quesadillas. As with Mother-in-Law's other products, the kimchi is naturally fermented and produced in small batches. Other products in the company's rapidly expanding line include a DIY Kimchi Making Kit, gochujang sauces, and Korean red pepper flakes (gochugaru). milkimchi.com Nuovo Pasta Pan Roasted Cauliflower & Onion Ravioli and Spring Root Vegetable Ravioli. Cauliflower is newly popular among res- taurant chefs and retail consumers, with slabs of it served like steak. Noting the trend, Nuovo Pasta decided to create a ravioli incorporating the favored vegetable. 66 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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